Aglio e Olio

Aglio e Olio

Mark Farmer

"origins of this sauce recipe are usually traced back to Abruzzo, an Italian region which is an isolated vicinity around 50 miles east of Rome. This region was once distinguished by its poverty and underdevelopment. Aglio e Olio is a basic sauce which only needs minced or pressed garlic sautéed gently in Olive oil until it turns barely crisp. Traditionally, the garlic-oil combination is tossed with grated hard cheeses like Parmesan or Romano and is served covered with long pastas. My wife introduced this recipe from her mom to me in 1976."
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Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Cook pasta in boiling, salted water until al dente.
  2. heat olive oil in a saucepan over medium heat. Add garlic, red pepper flakes, and herbs cook until garlic is lightly browned. Remove from heat.
  3. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture, and toss.
  4. Add the reserved cooking liquid if mixture seems dry. Serve immediately


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