Pasta Aglio Olio

It doesn’t get any more Italian than this.  When we were growing up, my brother wouldn’t eat (red) spaghetti sauce, so dad always fixed aglio olio (garlic and oil) for him.  It’s so simple, and such an old standby for a quick meal or side, that I just haven’t made it for Don until recently.  Well, he can’t get enough of it now.  You determine how much garlic and how much hot pepper you want.  Don’t brown the garlic unless you particularly like it that way.

Pasta Aglio Olio

Total Time: 15 minutes

Yield: Serves 4


  • 3-4 TBSP extra virgin olive oil
  • 4 cloves fresh garlic, chopped
  • 1 TBSP red pepper flakes
  • 1/2 lb cooked pasta
  • Salt


  1. Heat oil in a skillet.
  2. Add garlic and hot pepper. Cook until garlic is done the way you like it.
  3. Toss with pasta. Salt to taste. Serve.