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Pasta Alioli

Growing up in an Italian home this was always a quick and easy dinner especially with fresh garlic! Add shrimp, lobster, or some grilled chicken for a more special dish

Pasta Alioli


1-2 Tablespoon butter
2-3 Tablespoon olive oil
4 cloves garlic
1 dried red chili or red pepper flakes to taste
4 -6 oz. spaghetti
Salt and freshly ground black pepper to taste,
parmesan cheese

Melt butter and add olive oil to a sauté pan and heat over medium heat add the, finely chopped the garlic and the whole dried red chili or the red pepper flakes. The heat of the oil will activate the oils in the pepper to bring out the flavor, and the pepper will infuse the oil. Cook over medium heat until garlic is very lightly golden and fragrant (just a few minutes, do not allow garlic to get brown, or burn. Remove from the heat.
When pasta is al dente, remove from heat and strain. Reserving 1 cup of water. Do not rinse. If using a whole dried chili, remove the chili before combining with pasta. Return the pasta to the pot it was boiled in. Pour the alioli sauce over the pasta. Toss to coat. Add a little pasta water if needed to thin the sauce.
Serve with cheese

Optional: Top with sautéed vegetables, grilled shrimp or chicken or chunks of lobster.

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