Spaghetti Aglio E Olio


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spaghetti aglio e olio

Spaghetti Aglio E Olio


  • 8 oz. spaghetti
  • 6 tbsp olive oil
  • Salt & pepper as needed
  • 4 garlic cloves, sliced
  • 1/4 tsp crushed red pepper flakes
  • 1 cup parmesan cheese, grated and divided
  • 2 tbsp parsley, chopped


    1. In a large pot of boiling salted water, cook the pasta
    according to the package. Reserve 1 cup of the
    cooking water and drain well.

    2. Heat 2 tablespoons olive oil in a large skillet over
    medium heat. Add the breadcrumbs and cook,
    stirring until browned and toasted, about 3-5
    minutes. Set aside.

    3. Heat remaining 4 tablespoons olive oil in the skillet.
    Add the garlic and re pepper flakes and cook, stirring
    until the garlic is golden brown, about 2-3 minutes.

    4. Add the pasta to the skillet, 3/4 cup Parmesan
    cheese and 1/2 cup of the reserved pasta water. Cook
    stirring constantly, add remaining water as needed, 1
    tablespoon at a time until the cheese has melted.

    5. Place on a plate or in a pasta bowl, top with toasted
    breadcrumbs, remaining parmesan cheese and
    chopped parsley.

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