Pasta Aio e Oio – Pasta with Garlic and Oil

This is so simple, and is a standard quick meal in most homes in Italy. It’s a late night, “come home and throw it together after drinking” pasta  When I need a quick meal that satisfies and gives me a great garlic fix, this is it. 

Normally I start the water, and by the time it’s boiling, the rest of the dish is already cooking and almost ready to go.


1 lb. of pasta, this is a perfect dish for linguine, spaghetti or even fettuccine. Avoid the tube pasta, as they tend to take on a bit to much oil.

6 Tbsp. of Extra Virgin Olive Oil

3 Tbsp. of freshly chopped Garlic

3 Tbsp. fresh Parsley, chopped

Fresh ground Black Pepper

Parmesan Reggiano

Start the water and add salt to the water. Use more salt than usual, because salt does not dissolve well in olive oil, so we will not be adding any to the olive oil mixture. 

Add all of the other ingredients into a small sauté pan and gently cook them while the pasta is cooking. Do not overheat, or the garlic will brown and get bitter. Chop the parsley and set aside.

When the pasta is done, drain, and add to a large pasta dish, add the garlic mixture and the parsley and toss well and then add Parmesan, toss again and serve. If you feel it needs a bit of salt, add it at this point.

This would be perfect with an Italian white wine like Pinot Grigio or Gavi.

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