Pasta Aglio e Olio with Sundried Tomatoes and Parsley at The Little Shop of Olive Oils

Pasta Aglio e Olio with Sundried Tomatoes and Parsley


  • 14 oz of spaghetti or long pasta of your choice
  • 1/2 cup of Premium Extra Virgin Olive Oil
  • 6-8 large cloves of garlic, thinly sliced
  • 1/2 cup of sundried tomatoes, chopped
  • 1/2 teaspoon of red chili flakes (adjust to taste)
  • 1 cup of fresh parsley, roughly chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Grated Parmesan cheese, for serving 


  • Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
  • Cook the pasta according to the package instructions until al dente.
  • Reserve about 1 cup of the pasta cooking water and then drain the pasta.

Make the Aglio e Olio Sauce:

  • While the pasta is cooking, heat the EVOO in a large skillet over medium heat.
  • Add the sliced garlic to the oil and sauté until it's golden brown but not burnt.
  • Stir in the red chili flakes and chopped sundried tomatoes, and cook for another 1-2 minutes.
  • Lower the heat if necessary to prevent the garlic from burning. 

Combine Pasta and Sauce:

  • Add the drained pasta directly to the skillet with the garlic oil.
  • Toss the pasta in the sauce to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
  • Cook together for about 2 minutes, allowing the pasta to absorb the flavors.

Finish the Dish:

  • Remove the skillet from heat.
  • Stir in the chopped parsley, and season with salt and freshly ground black pepper to taste.
  • If you’re using cheese, sprinkle grated Parmesan over the pasta and toss to combine.
  • Plate the pasta while it's hot.
  • Optionally, add an extra drizzle of EVOO and a sprinkle of Parmesan cheese on top.
  • Serve immediately


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