Fettuccine with Olive Oil and Garlic
Prep time
Cook time
Total time
Fettuccine with Olive Oil and Garlic (Aglio e Olio)
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
  • 1-pound box of fettuccine (pappardelle's also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 2 tsp red pepper flakes (use less if you prefer)
  • Salt to taste
  • ½ cup finely chopped flat-leaf parsley
  1. Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don't want to burn it.
  2. Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
  3. Add the drained fettuccine along with ½ cup of the water you cooked the pasta in.
  4. Mix everything and turn off the heat.
  5. You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
  6. Enjoy, all!
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/fettuccine-with-olive-oil-and-garlic/