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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio


  • 1 cup O&CO. Everyday Olive Oil
  • 1 head Roasted Garlic
  • 4 Thai Chili Peppers
  • 1 tsp. Salt
  • 1 pound O&CO. Spaghetti with Wheat Germ
  • Shaved Parmesan Cheese (for garnish) 


  1. For best results make roasted garlic oil one day ahead.
  2. In 350F degree oven, cut one head of garlic in half and drizzle with olive oil.
  3. Bake at 350F degrees for 45 minutes. 
  4. Squeeze roasted cloves from the garlic head into one cup of olive oil, set aside till next day.
  5. Boil salted water and cook spaghetti according to package directions.
  6. In a sautee’ pan, add all contents from roasted garlic olive oil from day before on medium heat. 
  7. Thinly slice peppers removing seeds, and add to oil along with salt, cook on low for 10 minutes.
  8. Drain Spaghetti, add to oil and toss.
  9. Transfer to plate and top with shaved Parmesan, serve.


Serves 4
Prep Time: 60 minutes
Cooking Time: 15 minutes