My husband is one of the worlds pickiest eaters. Pepper has too much spice for him. I, however, was raised to eat what I was given. So I’ll eat just about anything you put in front of me. Trying to find a meal that everyone will eat is a real pain in my ass. This is the one consistent supper that he will never say no to. I make some variations to it though so I’ll stick those in at the end. This exact recipe is from a book I have called The Ultimate Italian Cookbook by Carla Capalbo. It’s super simple and quick to make. I hope you give it a try and enjoy it.

“This is one of the simplest and most satisfying pasta dishes of all. It is very popular throughout Italy. Use the best quality olive oil for this dish”- Carla Capalbo

Spaghetti with Garlic and Oil- Spaghetti con aglio e olio


1 lb spaghetti

6 tbsp extra-virgin olive oil

4-5 cloves garlic, chopped

4 tbsp fresh parsley, chopped

salt and freshly ground black pepper

freshly grated Parmesan cheese, to serve (optional)

Serves Four



1. Drop spaghetti into a large pot of rapidly boiling salted water.
2. In a large frying pan heat the oil and gently sauté the garlic until it is almost golden. Do not let it brown or it will taste bitter. Stir in the parsley. Season with salt and pepper. Remove from the heat until the pasta is ready.
3. Drain the pasta when it is barely al dente. Tip it into the pan with the oil and garlic, and cook together for 2-3 minutes, stirring well to coat the spaghetti with the sauce. Serve at once in a warmed serving bowl, with Parmesan, if desired.

Pretty simple, right? So, Mr.Man at home here likes a couple of additives sometimes. He likes when you take three or four cans of canned oysters, crack them when you start heating your oil and add their oil to the olive oil and garlic sauce. Then, when the pasta is about three minutes away from being done, I add the whole oysters from the cans, chopped fresh mushrooms, and shrimp to the oil and garlic.  By the time your pasta is done, they should be ready as well and you just add the pasta into the pan and cook like up above. Be warned though, mushrooms can suck up a lot of the olive oil, so add a couple of teaspoons extra when you throw them in the pan. You can definitely play around with this recipe and make it your own. When I make it for myself I like to add some red pepper flakes for a little heat. What would you add to yours? Let me know if you try it and what you thought of it. Ps: I don’t know why this is his favourite meal because everyone smells like a garlic fart for two days after. Lol. Enjoy!

Xo S