Pasta con aglio e olio

(Pasta with Garlic and Olive Oil)

Make this spicy or not, as you want. Barb L.

Yield: 4 servings


½ box (about 8 ozs) long, thin pasta of choice such as spaghetti, thin spaghetti, or angel hair


6 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

1/4 to ? tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional

3-4 large garlic cloves, sliced thin

Dried red pepper flakes, if desired

Salt and freshly ground black pepper

1-2 Tbsp freshly chopped Italian parsley leaves

Grated Parmesan cheese, if desired


In a large pot, bring salted water to a boil. Add the pasta of choice and cook al dente, one minute less than the package directions. When done, drain well and set aside.

In the meantime, place the Flying Olive Extra Virgin Olive Oil Combination of Choice in a large skillet. When the oil begins to shimmer, add the slices of garlic. Stir and cook for about 30 seconds to 1 minutes. Be very careful not to burn the garlic! Add the pasta to the skillet with the oil and garlic. Add the red pepper flakes, if desired. Stir until the garlic has combined with the pasta and heated through. Taste and add salt and pepper.

Serve, adding the chopped parsley, parmesan cheese, and more Flying Olive Olive Oil, if desired.

Submitted by Barb L.