Easy Aglio e Olio

A traditional Italian pasta dish focused on just two ingredients: olive oil and garlic.

With so few ingredients, I love using a high-quality olive oil for this recipe such as Olio Piro Extra Virgin Olive Oil. The quality and flavor profiles of Olio Piro bring this dish to life.
— Chef Karen Rosenbloom

Serves: 4–6

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Ingredients

• 1 pound dry pasta (any shape)
• 4 oz Olio Piro Extra Virgin Olive Oil
• 8 cloves garlic, minced or thinly sliced
• 1 tsp crushed red pepper flakes
• 2 tbsp minced parsley, for garnish
• Cracked black pepper, to taste
• Salt, to taste (and for the pasta water)
• Optional: 1 lemon, sliced into wedges

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Instructions

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve about a cup of pasta water before draining.
2. While the pasta cooks, add Olio Piro to a sauté pan with garlic over medium-low heat.
3. When the garlic becomes fragrant and translucent (after about 2–3 minutes), add the crushed red pepper flakes and some cracked black pepper to taste. Stir lightly.
4. Carefully add the al dente pasta to the pan along with about 6 oz of the reserved pasta water. Mix well, allowing the oil and pasta water to emulsify into a silky sauce that coats the pasta.
5. Garnish with minced parsley and adjust with salt or pepper as needed.
6. Drizzle a touch of Olio Piro Extra Virgin Olive Oil before serving for added aroma and depth — the perfect finish to this timeless Italian favorite.

Optional: Add a squeeze of lemon on top for a burst of brightness.
Pro tip: Instead of crushed red pepper flakes, this recipe is also delicious with Calabrian chilis!

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