JM & I both love Aglio Olio pasta from Amici. When we saw that it is one of the pasta choices at Josiah’s we got excited. We love that it is oil based, making the texture smooth and slimy (not in an eww way) and the garlic taste is just so addicting.

JM found a recipe and instructions on how to cook it. Shux. It’s so simple! We have to try it one time.

PASTA AGLIO ED OLIO

1 lb. spaghetti, cooked al dente
1/2 c. olive oil
2 tbsp. chopped parsley
3 tbsp. minced garlic
Salt & freshly ground pepper
Cook the spaghetti al dente. In a small skillet, heat the oil and saute the garlic over very low heat, taking care not to allow the garlic to brown. Pour over the drained pasta, sprinkle with parsley, season to taste with salt and pepper and toss to coat well.REDUCED FAT VERSION: Saute the garlic in 2 tablespoons oil. When golden, add 1/2 cup dry white wine and the parsley. Heat before tossing with pasta and seasoning with salt and pepper. Serves: 4.

Lifted from www.cooks.com