Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Garlic an Oil

For busy days, like I had today, this classic Spaghetti Aglio e Olio makes a perfect meal. It’s fast, easy and delicious and should take no longer than 15 minutes to prepare.

This dish is definitely one of my favorites. The secret to it’s delicious taste is buying the best extra virgin olive oil you can find and I use a touch of fresh chopped mint leaves to give it an added flavor.

Spaghetti Garlic and Oil is Italian Cuisine in it’s most economical and simplest form. This is one classic dish every Italian man knows how to make. Enjoy!


  • 1 pound of spaghetti
  • 1/2 cup of extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 tsp of crushed red pepper flakes
  • 6 fresh basil leaves, chopped
  • 4 fresh mint leaves, chopped
  • 1/8 cup of Italian flat leaf parsley
  • Plenty of fresh grated or shaved Parmesan, Romano or Grana Padano cheese


  • In 6 quarts of boiling salted water, cook the spaghetti until al dente. Around 10 minutes.
  • In a large frying pan heat the oil over low heat.
  • Add the garlic and cook until the garlic is a very light brown. Don’t over cook.
  • Remove the garlic with a slotted spoon and discard.
  • Add the red pepper flakes and sauté for 1 minute
  • Drain the pasta and carefully toss into the oil coating the spaghetti evenly.
  • Toss in the fresh herbs and serve with grated cheese.

    Serves 4 people

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