Pasta aglio e olio

By Rodney Bowers
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  • 7-8 cloves garlic, sliced thinly
  • 1/2 cup flat-leaf parsley, sliced finely
  • 1/4 cup good olive oil
  • 1 teaspoon red pepper flakes
  • 500 grams spaghetti or linguine
  • 1/2 lemon zested and squeezed
  • Salt and pepper to taste


  1. Heavily salt a large pot of water, and bring to a boil. Cook pasta until super al dente.
  2. While the pasta is cooking, heat a large pan on medium high. Add the olive oil  and the garlic, quickly moving it around the pan constantly, until soft and golden. Add the red pepper flakes and toast out.
  3. Remove the pasta from heat, then drain, reserving 1/4 cup of salted pasta water. Add pasta to the pan along with reserved pasta water. Zest and squeeze lemon juice over top, and mix into the pasta with the parsley.
  4. Continue to cook for one to two minutes, until pasta has absorbed most of the water. Season to taste and serve.

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