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    You are in: Home / Recipes / Pasta With Garlic and Oil (Aglio E Olio) Recipe
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    Pasta With Garlic and Oil (Aglio E Olio)

    Average Rating:

     80 Total Reviews

    Showing 1-20 of 80

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    • on December 18, 2010

      This is one of my favorite recipes. To add a little more flavor, dissolve a can of anchovies in the oil while browning the garlic.

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    • on April 21, 2012

      For those of you who think the garlic is too much, if you slice the garlic instead of mincing it, it will have less strong of a flavor. My husbands family has been preparing it for years. We also incorporate some pignoli or walnuts in the last minute to bump up the protein. Also, we just fry the garlic until golden and add it all at once, not a little at a time, not sure what that is supposed to accomplish

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    • on March 01, 2012

      It's very tasty!! I just added some tomatoes to add texture and to take away the intensity of the garlic

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    • on January 28, 2012

      Added shrimp, diced fresh roma tomatoes, and fresh chopped basil to the sauteing garlic for a more "main dish" meal. Delish!

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    • on April 23, 2011

      The Bomb!!

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    • on February 18, 2011

      Very easy and tasty dish. I think I prefer this as more of a side dish than a main course. It is very quick to throw together and is also a great way to use leftover spaghetti noodles.

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    • on January 22, 2011

    • on December 27, 2010

      This pasta dish is really delicious. I followed it exactly and it turned out perfectly. The red pepper flakes add just the right amount of heat. There is a lot of garlic, but it definitely doesn't overpower the dish--all of the flavors blend together so well and are really pretty subtle (though I'm sure I will reek of garlic in the morning!) I served this alongside broiled scallops and a simple salad. I'm sure I will make this again, though I will try it with jarred minced garlic next time, as mincing that much by hand was a bit time consuming.

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    • on December 21, 2010

      The most authentic aglio e olio recipe I have found on this site. This is made and tastes just like what I ate in Italy. Very good!

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    • on October 20, 2010

      My kids would not eat this and it had a strong garlic taste. I love garlic, but this was a little strong, but I think that could be the chef. I only had fresh cloves of garlic and had to try to guess what 4 tbsp minced garlic was and I think I used too much. I am going to try to salvage the leftovers by adding spaghetti sauce tomorrow.

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    • on May 15, 2010

      I already tried several of your recipes, kittencal, and, like before, it did not disappoint! Just a delicious plate of spaghetti! I had some leftovers and served them the next day topped with grilled shrimp, what a treat! I will make this often, thank you for posting!

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    • on May 14, 2010

      3.5 stars. It's a good recipe considering it is "pasta from nothing." Basically, you can make it from thin air and I really wasn't expecting this to be anything special. I added some dried crushed basil and more lemon juice. I was thinking this would be a watery mess, but it all incorporated quite nicely. I only cooked my garlic for about 3 mins. I think if I cooked it for the full 6 mins, I would have had burned garlic. I'd serve this as a side dish as it doesn't really have anything nutritious in it. It has a similar mouth feel of a cream sauce. It's good for what it is.

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    • on April 13, 2010

      I make this recipe and it is very easy and yummy. The only thing I do differently, is no lemon and a tad of oregano. The "red pepper flakes" is the secret! My kids love it because it is easy and quick! Aways, Jelly :) Made this again and included the lemon and loved it! DH doesn't like lemon, but he ate it like there was no tomorrow! Who knew!

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    • on March 10, 2010

      Boring and bland. Also, 1 lb of spaghetti is way too much pasta.

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    • on March 08, 2010

      Delicious! I loved this especially with the parmesan cheese on top. Good amount of spice, not too much. Very good, thank you!

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    • on March 08, 2010

    • on March 01, 2010

      I live in Germany and we have an Italian resaurant (ran by REAL Italians) just around the corner. This is my favorite dish that they make but it gets exspensive after a while. You have just saved me hundreds of dollars and this tastes just like theirs. SUPER YUMMY!! BTW, my kids love it too, just the way it is.

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    • on February 27, 2010

      Delicious! Will definitely make this again!

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    • on February 11, 2010

      This was pretty good, but it had too much kick for my taste. (But then, we served it alongside spicy vegetables, too.) It was super easy to prepare and took pretty much no time at all to throw together, so I may make it again in a fix.

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    • on January 07, 2010

      So good, and so easy. I have tried to make this before. The secret is the 1/2 cup of pasta water! Who knew!

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    Pasta With Garlic and Oil (Pasta Aglio E Olio). Recipe by Southern Lady

    Pasta With Garlic and Oil (Pasta Aglio E Olio)

    By Southern Lady
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    Nutritional Facts for Pasta With Garlic and Oil (Aglio E Olio)

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 700.1
     
    Calories from Fat 261
    37%
    Total Fat 29.0 g
    44%
    Saturated Fat 5.7 g
    28%
    Cholesterol 11.0 mg
    3%
    Sodium 1947.0 mg
    81%
    Total Carbohydrate 88.8 g
    29%
    Dietary Fiber 3.9 g
    15%
    Sugars 3.3 g
    13%
    Protein 20.3 g
    40%
    Detailed Nutrition Values About Nutrition Info

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