Aglio e Olio


Pair this light garlic and olive oil sauce with fresh, homemade noodles to allow the pasta to shine. Sprinkle this Italian dinner recipe with shredded Pecorino Romano cheese for extra richness.

Aglio e olio in white bowl
Photo: Blaine Moats
Total Time:
20 mins


  • ½ cup olive oil

  • 8 cloves garlic, minced

  • ½ - 1 teaspoon crushed red pepper

  • ½ cup finely shredded Pecorino Romano cheese (2 ounces)

  • cup snipped fresh Italian (flat-leaf) parsley

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

  • 12 - 16 ounce dried pasta, cooked and drained

  • Finely shredded Pecorino Romano cheese


  1. In a small saucepan, heat oil over medium heat. Add garlic and crushed red pepper; cook about 1 minute or until fragrant. Remove from heat.

  2. Add garlic mixture, 1/2 cup cheese, parsley, black pepper, and salt to hot cooked pasta; toss gently to coat. Serve with additional cheese.

Nutrition Facts (per serving)

409 Calories
21g Fat
44g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 409
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Sodium 203mg 9%
Total Carbohydrate 44g 16%
Total Sugars 2g
Protein 10g
Vitamin C 5.9mg 30%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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