Spaghetti in Olive Oil and Garlic

Extra Virgin
  • 1 lb spaghetti
  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 2 large cloves garlic, minced
  • 2 tbsp minced fresh parsley
  • Crushed red pepper flakes
    • In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente. Meanwhile, place oil and garlic in microwaveable dish; cover with waxed paper and microwave on high for 2 minutes or until sizzling. Set aside.
    • Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to pot; toss with garlic oil and parsley, adding enough of the cooking water needed to moisten. Toss well; season with red pepper flakes to taste.
    • Recipe provided by Chef Sharon Sanders

    Prep Time

    5 min

    Cook Time

    10 min

    Total Time

    15 min






    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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