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Penne Aglio e Olio

by Suzie Bellomo on January 24, 2024
Penne Aglio e Olio

January vibes call for our go-to comfort dish – Penne Aglio e Olio! Just a generous pour of Il Fusti Italian-Blend Olive Oil turns plain pasta into a flavorful experience with notes of rosemary, Italian parsley, and oregano. Fancy a relaxed night in? Dive into our Penne Aglio e Olio recipe and enjoy!


  • 1 pound uncooked penne
  • ½ cup Il Fusti Italian-Blend Olive Oil
  • 2 tablespoons minced garlic (approximately 6 cloves)
  • ½ tablespoon crushed red pepper
  • 1 teaspoon kosher salt
  • ½ cup diced fresh parsley
  • lemon zest


  1. Prepare the penne noodles per the box instructions. Reserve 1 cup of the pasta water before draining.
  2. While the noodles are cooking, heat the Il Fusti Italian-Blend Olive Oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Stir frequently and when the garlic's edges begin to brown, add the crushed red pepper. Sauté for an additional 30 seconds. Add the reserved pasta water and bring to a boil.
  3. Simmer for 5 minutes, then add the cooked pasta to the pot. Toss carefully, then stir in the salt and parsley. Allow to rest for an additional 5 minutes off the heat before serving.
  4. When serving, top with fresh lemon zest.

This recipe was adapted and sourced directly from


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