Aglio e Olio pasta

By Christine Cushing
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  • 500 grams package spaghetti
  • Kosher salt to taste
  • 1/3 cup extra virgin olive oil (75 milliliters)
  • 3 cloves garlic, thinly sliced or chopped
  • Red pepper flakes to taste
  • 1/2 bunch fresh flat-leaf Italian parsley, chopped
  • Freshly cracked black pepper
  • Grated Parmigianino cheese, to taste,
  • Pasta cooking water


  1. Bring a large pot of salted water to a rapid boil. Add pasta and cook to two minutes prior to package instructions, about seven to eight minutes.  Put pasta directly into the sauce using tongs.
  2. Meanwhile, heat oil over low setting in a large skillet. Add garlic and cook very gently just until garlic softens but does not brown, about two. Add the chili flakes and remove from heat.   Towards the end of your pasta’s boiling, ladle out about 1/4 cup of the starchy pasta water right into the garlic mixture. Bring back to high heat.
  3. Using your tongs, scoop out the pasta into sauce and continue cooking it over high heat for the last two minutes, until sauce has reduced and pasta is cooked.  Sprinkle with lots of parsley and grated cheese and freshly cracked black pepper.
  4. Serve immediately. 

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