Fettuccine with olive oil and garlic
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Fettuccine with Olive Oil and Garlic

Fettuccine with Olive Oil and Garlic (Aglio e Olio)
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 6 -8
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1- pound box of fettuccine (pappardelle's also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic , grated
  • 2 tsp red pepper flakes (use less if you prefer)
  • Salt to taste
  • 1/2 cup finely chopped flat-leaf parsley


  • 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.
  • Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
  • Add the drained fettuccine along with 1/2 cup of the water you cooked the pasta in.
  • Mix everything and turn off the heat.
  • You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
  • Enjoy, all!