Spaghetti Aglio E Olio


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, easy pasta recipe that’s extremely flavorful.


  • 1/2 pound thin spaghetti – I used half of a one pound box of barilla pasta
  • 6 cloves of garlic
  • 3 tbs olive oil
  • Dash of red pepper flakes – use as much or as little as you like.
  • 8 twists of black pepper from a pepper mill
  • 1 cup of stock – I used 1 cup of pasta water with a veggie bouillon cube added.
  • 1/2 cup of grated parmesan
  • 1/3 cup of minced parsley
  • 1 large handful of walnuts


  1. Bring a large pot of water to a boil.
  2. Thinly slice 4 cloves of garlic and set aside.
  3. Mince or put through a press 2 cloves of garlic and set aside.
  4. In a small sauce pan heat olive oil over medium heat. Add sliced garlic cloves, red pepper flakes and black pepper. Swirl over heat for 1 minute until garlic becomes slightly brown. Watch the garlic closely – you do not want to burn the garlic – it should be a very light brown color. Remove from heat and set aside.
  5. Add spaghetti to large pot of boiling water. Cook the pasta for half the recommended time. My pasta box said 6 minutes until ‘al dente” so I set the timer for 3 minutes. After 3 minutes, drain the pasta.
  6. Add 1 cup of veggie stock into the pasta pan, turn heat to high, add in pasta. Cook stirring frequently for the remaining 3 minutes. The spaghetti will absorb the stock. Remove from heat.
  7. Pour the olive oil and cooked garlic mixture from the small saucepan onto the spaghetti and toss.
  8. Add minced raw garlic and toss.
  9. Add half the parmesan cheese and half the parsley by sprinkling it over the pasta and toss.
  10. Add the rest of the parmesan cheese and the remaining parsley and toss. Reserve a little parsley to sprinkle on top of the pasta at the end.
  11. Add walnuts and toss to combine.
  12. Transfer spaghetti to a serving dish and sprinkle with a little parsley before serving.