Linguine Aglio e Olio

This recipe is taken from the Favuzzi website:

Preparation - 20 minutes


Serves 4

  • 400 g (4/5 package) Favuzzi linguine **Available at The Olive Oil Co.**
  • 6 garlic cloves, very finely chopped
  • 250 mL (1 cup) freshly grated parmesan
  • 90 g (1/2 jar) dried tomatoes, cubed
  • 125 mL (1/2 cup) veal stock
  • 125 mL (1/2 cup) Mild or Medium intensity UP Extra Virgin Olive Oil
  • 1 pinch chili pepper flakes
  • 15 mL (1 tablespoon) chopped fresh parsley
  • Salt and freshly ground pepper


  1. Cook the pasta in salted boiling water for 7 minutes.
  2. In the meantime, in a saucepan, brown the garlic in olive oil over very low heat. Be careful not to let the garlic get too dark, as this will make it turn bitter.
  3. Remove the pasta from the heat, drain and set aside.
  4. Once the garlic takes on a nice golden colour, add the veal stock and mix well.
  5. Add the pasta, tomatoes, parsley, salt, pepper, parmesan and chili flakes and stir well over medium heat to homogenize the sauce.
  6. Serve right away.


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