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Pasta Aglio e Olio in a white plate with a fork
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5 from 2 votes

Pasta Aglio e Olio

A stunningly simple dish of fettuccine in a simple sauce of garlic, olive oil, red pepper flakes and parsley. Aglio e Olio is typically made with spaghetti but I love it with ribbon pastas. This Italian classic is beloved for all the right reasons, and it makes a great weeknight dinner!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 8
Calories: 282kcal


  • 16 oz 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 teaspoon red pepper flakes (use less if you prefer)
  • Salt to taste
  • ½ cup Italian parsley (finely chopped)

For serving


  • 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 ½ 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!


Calories: 282kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg