390 Ratings
  • 5 Rating Star 202
  • 4 Rating Star 125
  • 3 Rating Star 50
  • 2 Rating Star 7
  • 1 Rating Star 6

This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.

Servings:
8
Max Servings:
8
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Ingredients

Directions

  • In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.

  • Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.

  • Toss pasta with garlic mixture and butter or margarine. Serve warm.

Nutrition Facts

323.09 calories; 7.57 g protein; 42.78 g carbohydrates; 1.92 g dietary-fiber; 1.55 g sugars; 13.4 g fat; 4.74 g saturated-fat; 15.25 mg cholesterol; 374.3 IU vitamin-a-iu; 5.85 mg niacin-equivalents; 0.09 mg vitamin-b6; 2.78 mg vitamin-c; 137.68 mcg folate; 17.68 mg calcium; 2.05 mg iron; 31.47 mg magnesium; 143.41 mg potassium; 45.6 mg sodium; 0.59 mg thiamin; 120.56 calories-from-fat; 53 percent-of-calories-from-carbs; 37 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat


Reviews (308)

Read All Reviews

Most helpful positive review

Anonymous
10/06/2011
With the exception of the cayenne pepper this is the traditional pasta with garlic and olive oil I grew up with in my Italian family. If anything we add a bit of crushed red pepper flakes to taste but it is just as traditional and tasty without. This is the Italian version of buttered noodles--and it's darn good. Also delicious with a sprinkle of grated fresh Parmesan or Romano cheese.
(240)

Most helpful critical review

Anonymous
01/21/2011
I am not giving this any stars because the recipe must be off. I made the recipe as it is and it seemed strange that it was a pound of pasta with such small measurements for the other ingredients but I did it anyway. Sure enough it came out like plain buttered noodles and dry at that. I had to add a cup of feta I had in the fridge and a cup of calamata olives with more olive oil to make it edible. The picture looks like it would take a 1/4 pound of pasta with the those other measurements. Oh well.
(7)
390 Ratings
  • 5 Rating Star 202
  • 4 Rating Star 125
  • 3 Rating Star 50
  • 2 Rating Star 7
  • 1 Rating Star 6
Anonymous
10/06/2011
With the exception of the cayenne pepper this is the traditional pasta with garlic and olive oil I grew up with in my Italian family. If anything we add a bit of crushed red pepper flakes to taste but it is just as traditional and tasty without. This is the Italian version of buttered noodles--and it's darn good. Also delicious with a sprinkle of grated fresh Parmesan or Romano cheese.
(240)
Anonymous
07/23/2007
Now THIS is the way to do Olio;) The only thing I changed is using whole cloves of garlic rather than chopped garlic - it is more "traditional" that way. As for cooking the garlic for 10-15 minutes - you are normally supposed to discard the (whole clove of) garlic after you have cooked it in the oil. The reason for doing this is that the oil becomes infused with the garlic flavour... However since this version uses chopped garlic instead of whole cloves - I would cook it for 3-5 minutes instead.
(146)
Anonymous
09/07/2003
Not a good kid recipe because of the spicy red pepper flakes (but omit them and the kids will eat this up). I've added quartered canned artichokes and black olives. Also try shaped pasta adds a little excitement to the meal. Very delicious!!
(51)
Anonymous
03/18/2008
AMAZING recipe!! My husband and I enjoyed this dish. It was easy to cook with the time crunch I was in and the spices gave it the "kick" I like in sauces. DON'T change a thing!! It's very good and if you use the right pasta it's healthy as well.
(36)
Anonymous
05/13/2010
This is a great side dish but frankly I could eat it as a main dish all by itself because it's just that good. I topped it with a bit of parmesan and it was perfect!
(36)
Anonymous
03/02/2008
This was fantastic! I however added a lot more garlic than the recipe called for. I also added a handfull of whole garlic cloves. It took about 7 minutes longer to cook with the whole garlic cloves. Next time i make this i will also try to add some fresh steamed veggies to the mix!
(33)
Anonymous
09/28/2007
I loved it! I added extra garlic and sprinkled grated parmesan cheese on top. Yum! I served it with broccoli which was very good with it.
(24)
Anonymous
03/04/2008
This recipe is soooooo yummy. Its especially great for a light lunch. Its so quick and easy it has quickly become one of my favorites.
(20)
Anonymous
08/14/2003
I really liked this dish. I will make it a lot when it is just me for dinner since it is so easy to adjust for just one person. My husband didn't care for it but he can't stand not having meat for dinner. The taste is really very mild and subtle.
(19)