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Pasta Aglio E Olio

Course: Entrees


  • 7 oz. uncooked buatini pasta
  • ½ cup Dash of Thyme Roasted Walnut Gourmet Oil
  • 5 garlic clove thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ tsp sea salt
  • ¼ cup grated pecorino Romano cheese
  • Freshly ground black pepper


  • Cook pasta according to package directions. Drain, reserve 1 cup cooking liquid.
  • While the pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool for 2 minutes.
  • Add ½ cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add ¼ cup reserved cooking liquid and cook, sirring constantly, until sauce has thickened about 2 minutes. Stir in remaining ¼ cup cooking liquid as needed to reach desired consistency. Season with salt, top with cheese and black pepper.