Penne Aglio e Olio

Preparation 00:05
Cook Time 00:20
Total Time 0:25
Serves 6     adjust servings

This penne aglio e olio is an easy twist on a classic pasta dish. Serve it as a simple side dish for chicken or as dinner for meatless Monday!


  • 1 pound uncooked penne
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons minced garlic (approximately 6 cloves)
  • 1/2 tablespoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/2 cup diced fresh parsley
  • lemon zest


Prepare the penne noodles per the box instructions. Reserve 1 cup of the pasta water before draining.

While the noodles are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Stir frequently and when the garlic's edges begin to brown, add the crushed red pepper. Sauté for an additional 30 seconds. Add the reserved pasta water and bring to a boil.

Simmer for 5 minutes, then add the cooked pasta to the pot. Toss carefully, then stir in the salt and parsley. Allow to rest for an additional 5 minutes off the heat before serving.

When serving, top with fresh lemon zest.


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