Pasta with Parsley, Garlic, and Olive Oil or Alio e Olio
Prep time
Cook time
Total time
Serves: 3-4
  • ¼ - ½ pounds of linguine or linguine fini (idea for this recipe, but you could improvise and use most any pasta shape)
  • One bunch of finely chopped parsley
  • 5-6 cloves, chopped finely
  • ¼ cup of freshly grated Parmigiano Reggiano
  • Kosher salt and pepper to taste.
  • Red Pepper Flakes (optional)
  1. Bring a large pot of fresh water to boil and drop the pasta into the pot. Add a bit of salt and stir (linguine usually takes between 7-10 minutes, depending on brand).
  2. While the pasta cooks, add extra virgin olive oil to a medium sized pan along with the garlic and saute slowly. Add Kosher salt, pepper, and red pepper flakes (slowly cook for another 2-5 minutes).
  3. Drain the pasta and save a bit of the starchy water. Add the pasta to the pan along with the parsley and mix well (at this point either add a bit more olive oil or some of the pasta water, I usually do both).
  4. Use kitchen tongues to work the condiment into the pasta. Finally, add the grated Parmigiano Reggiano cheese and mix one more time. Plate the pasta and add a little bit more cheese.
  5. The pasta dish is simple, classic, and real southern Italian comfort food.
I find long pasta works best for this dish and I often use linguine, linguine fini, or spaghettini.
Recipe by - Italian Food Recipes and Lifestyle at