Print Friendly, PDF & Email
Pasta Agghiu e Ogghiu (Aglio e Olio)


In a pot of boiling water, prepare the pasta ”al dente” by cooking for 2 minutes less than the time designated in the package cooking instructions.

In a large nonstick saute pan, add the garlic, red pepper flakes, and oil. Stir well while cooking over medium-low heat for 3 minutes until the garlic starts to brown .

Stir in the salt and pepper. Cook for 1 minute.

Add the parsley, stir, and cook for 1 minute.

Drain the pasta and add to the sauce. Stir well and cook for 2 minutes over medium-high heat.

Add the breadcrumbs and stir well until they absorb most of the oil.

Turn off heat and stir in the Romano cheese.

Serve with a topping of more cheese.


1 pound spaghetti

6 tablespoons extra virgin olive oil

8 garlic cloves cut in thick slices

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped parsley

1/2 cup toasted Italian breadcrumbs

1/2 cup grated Romano cheese