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Pasta Aglio e Olio with gold fork and tea towel on gray plate and white marble

Pasta Aglio e Olio (Garlic and Oil Chef Style!)

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4 from 1 review

  • Author: Aberdeen (Adapted from Roy Choi)
  • Total Time: 20 minutes
  • Yield: 4 1x


A simple, easy, quick, and absolutely delicious pasta dish with garlic, olive oil, parsley, lemon juice, and parmesan inspired by the movie Chef.


Units Scale
  • 1 lb spaghetti
  • 10-12 large garlic cloves, thinly sliced (I used a mandolin)
  • 1-2 teaspoons crushed red pepper flakes (more or less depending on how hot you want it!)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup parsley, finely chopped
  • Coarse salt and fresh ground black pepper, to taste


  1. Cook spaghetti to al dente according to box instructions. Save 1/4 cup of the pasta water. Drain.
  2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat until just shimmering. Add the garlic and cook, stirring frequently, until light brown and tender, turning gold around the edges. Make sure not to burn it!
  3. Stir in crushed red pepper flakes and reduce heat to low. Add pasta and reserved pasta water. If pasta is too watery, cook down for 1-2 minutes.
  4. Stir in lemon juice and parsley. Remove from heat. Add salt and pepper to taste.
  5. Plate as desired. Garnish with parmesan cheese. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes