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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Aglio Olio

This is as simple as it gets— garlic, olive oil, and pasta. Always mince garlic from fresh cloves and use it immediately. Never purchase pre-minced garlic in a jar.


½ lb. Angel hair pasta
½ gallon Water
2 Tbl Kosher salt
1 cup Extra virgin olive oil
¼ cup Garlic, minced
¼ tsp Crushed red pepper
Grated Parmigianino Reggiano as needed.


Cook angel hair pasta according to directions on the package.

In a large skillet over very low heat, warm the oil and garlic being very careful not to burn or discolor the garlic. Allow the oil and garlic to infuse for 10-15 minutes. Again, be very careful not to burn or even brown the garlic. Simply remove the skillet from the heat if you feel it is too hot and allow to cool slightly for 3-4 minutes before returning to the heat. Fold in the crushed red pepper and the hot angel hair pasta, combining thoroughly. Add a little of the pasta water.

Divide among 4-8 serving bowls and finish each with grated cheese as desired.

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