Aglio e Olio

In college, like many, funds were low for things like food…(curious not so much for the booze aisle).  I made this often in college (cheap ingredients and quick to make) and over the years it has had a few modifications.  The nice thing is its still cheap, and as a bonus, my kids love it.  If you do not have spaghetti on hand, linguini or fettuccini can be substituted.

Aglio e Olio

by Jenna North

Serves 4


4 cloves garlic, minced (this is not optional)

5 Tbs. extra virgin olive oil

¼ tsp. red pepper flakes or black pepper (to your liking)

2 Tbs. lemon juice

1 Tbs. butter (optional)

Kosher salt

Fresh ground pepper

½ lb spaghetti (dry is perfect for this)

½ cup parmesan cheese (heavy handed)

½ cup Italian parsley (flat leaf), chopped (optional)

In a large pot, heat water over high heat for pasta, salt well before adding pasta.

In a large skillet/sauté pan, heat 3 Tbs. oil over medium low heat.  Add garlic, and 1 tsp. salt, cook over low heat until very lightly golden/blond (do not burn or brown).  Cook pasta while the garlic is cooking.  Once pasta is about done, add to the garlic/oil in the sauté pan: lemon juice, 2 Tbs. olive oil, butter, and red pepper flakes, stir well until incorporated.  Adjust salt/pepper if necessary.

Reserve ½ cup pasta water, drain pasta and add to skillet/sauté.  Toss to coat well; add pasta water as need to keep sauce loose (but not watery).  To plate, top with cheese and parsley.


Leave a Reply