Spaghetti Aglio e Olio - Oliviers & Co.

Spaghetti Aglio e Olio

September 11, 2017
Spaghetti Aglio e Olio

This super-easy and yummy pasta sauce can be made in a crunch with a few pantry-ready ingredients:  spaghetti, garlic, salt, a good olive oil of course, and perhaps a pinch of red pepper flakes for some heat.  A basic recipe packed with flavor!

Spaghetti Aglio e Olio

  • 1 cup Everyday Extra Virgin Olive Oil
  • 1 head Roasted Garlic
  • 4 Chili Peppers or red pepper flakes 
  • 1 tsp. Salt
  • 1 pound of spaghetti
  • Shaved Parmesan Cheese (for garnish) 


For best results make roasted garlic oil one day ahead.

In 350F degree oven, cut one head of garlic in half and drizzle with olive oil.

Bake at 350F degrees for 45 minutes. 

Squeeze roasted cloves from the garlic head into one cup of olive oil, set aside till next day.

Boil salted water and cook spaghetti according to package directions.

In a sautee’ pan, add all contents from roasted garlic olive oil from day before on medium heat. 

Thinly slice peppers removing seeds, and add to oil along with salt, cook on low for 10 minutes.

Drain Spaghetti, add to oil and toss.

Transfer to plate and top with shaved Parmesan, serve.

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