Farfalle Aglio-E-Olio Recipe

This dish is made simply by mixing minced or pressed garlic in olive oil, with red chilly flakes.

Priya  Suresh
Farfalle Aglio-E-Olio Recipe
882 ratings.

Farfalle Aglio-E-Olio is a dish said to be originated traditionally from region of Abruzzo, even though it's quite popular all over the country. Apart from it some chopped parsley leaves are added to this dish. Grated parmesan or pecorino cheese are used for garnishing, but according to some traditional recipes, cheese is not used in this pasta.

Serve Farfalle Aglio-E-Olio with Summer Lettuce Salad and a glass of wine for a weekend night dinner.

If you like this recipe, you can also try other pasta recipes such as

  1. One Pot Spinach Macaroni
  2. Desi Style Masala Pasta
  3. Spinach Sun Dried Tomato Pasta


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Cuisine: Italian Recipes
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

30 M

Total in

40 M


2 Servings


  • 200 grams Pasta , farfalle
  • 5 cloves Cloves (Laung) , minced
  • 1/2 teaspoon Red Chilli flakes
  • Salt , as required
  • 1 sprig Parsley leaves , chopped
  • 3 tablespoon Extra Virgin Olive Oil

How to make Farfalle Aglio-E-Olio Recipe

  1. To begin with Farfalle Aglio-E-Olio, first cook the pasta until al dente and drain the water. Rinse the pasta in cold water to prevent the pasta from getting overcooked.

  2.  Heat olive oil in a wide pan, add the minced garlic and saute until a nice aroma comes from.

  3. Add the cooked farfalle, chilly flakes, saute for few minutes until the pasta gets the the flavors from the olive oil and garlic. 

  4. Finally add the chopped parsley leaves, toss gently and serve.

  5. Serve Farfalle Aglio-E-Olio with Summer Lettuce Salad and a glass of wine for a weekend night dinner.