Sometimes when I am photographing my food I find myself rushing just so I can eat it. This was one of those times. Believe me I had a fork in my hand as I checked the photos on my computer. As soon as I saw that I was good to go I demolished this dish. Well at least 1/4 of it, the rest I gave to the neighbors. Have I mentioned how much my neighbors love me? They also loved this Pasta Aglio e Olio with Eggs Sunny Side Up!
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Pasta Aglio e Olio with Eggs Sunny Side Up in a black cast iron pan surrounded by garlic and lemons

 

Pasta Aglio e Olio with Eggs Sunny Side Up!~ Another Casual Friday Menu

This is “Pasta Aglio e Olio with Eggs Sunny Side Up!” It’s part of a series I call ‘Casual Friday Menus’. Honestly food just doesn’t get any better than this. Simple, beautiful and easy on the wallet.

Pasta Aglio e Olio with Sunnyside Up Eggs in black cast iron pan with a bowl of eggs in the background

How to Pronounce It, How to Make it:

Pasta Aglio e Olio (pronounced ah-leo e oh-leo) is a traditional Italian pasta dish, when translated it means ‘Pasta with Garlic and Oil’. Olive oil to be specific. This dish is very heavy on garlic. Of course you may feel free to use as much or as little garlic as you wish. I have seen similar recipes call for as many as 20 cloves of garlic…I went midline with eight cloves!

Pasta Aglio e Olio with Sunnyside Up Eggs from The Organic Kitchen in black cast iron skillet

A woman using a knife to chop parsley and garlic for Pasta Aglio e Olio with Sunnyside Up Eggs from The Organic Kitchen

 

This surprisingly easy pasta has many layers of flavor. Fresh and roasted garlic, plain olive oil and garlic infused olive oil, parsley, red pepper flakes, lemon juice and sea salt in just the right combination makes this pasta a truly special main dish or extraordinary side dish.

A collage of photos demonstrating how to cook garlic and parsley in lemon juice and oil for Pasta Aglio e Olio with Sunnyside Up Eggs from The Organic Kitchen

Without the Eggs or With the Eggs:

While this pasta may look deceptively bland, trust me it is anything but! Traditional Pasta Aglio e Olio can be served as is, or if you choose, pile on those ‘sunny side up’ eggs! Learn how to fry the perfect egg here.

Pasta e Olio on white plate

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Pasta Aglio e Olio with Eggs Sunny Side Up!~ Another Casual Friday Menu

The Recipe: Pasta Aglio e Olio with Eggs Sunny Side Up!

You will need: a good knife (on sale!), a stock pot, a hand held juicer (for lemon) and a good quality sea salt. (affiliate links) If you want to make this meal gluten free, Jovial Foods makes the best gluten free pasta around.

Print
Pasta Aglio e Olio with Eggs Sunny Side Up!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Something delicious this way comes! This surprisingly easy pasta has many layers of flavor. Roasted garlic and olive oil combined with fresh garlic and olive oil, parsley, red pepper flakes and sea salt in just the right combination make this pasta a truly special main dish or extraordinary side dish. And it only takes minutes to prepare! Serving with eggs is optional.
Course: Main Course
Cuisine: Italian
Keyword: easy pasta recipe, kid-friendly recipes, weeknight dinner
Servings: 6 servings
Author: Linda Spiker
Ingredients
Ingredients:
  • 1 pound spaghetti or linguine
  • Sea salt. to taste
  • 6 Tablespoons good quality extra virgin olive oil, separated
  • 8 large cloves of garlic, peeled and minced
  • 3/4 teaspoon red pepper flakes
  • 3 Tablespoons freshly chopped parsley, more for garnish if desired
  • Juice of ½ a lemon
  • ½ cup freshly grated Parmesan cheese optional, I only use it if I am not topping with eggs
  • 2 Tablespoons pasta water
  • Fried Eggs cooked sunny side up if desired
Instructions
  1. Set a large pot of water to boil and prepare all ingredients.
  2. Begin cooking pasta to package instructions.
  3. Place a large cast iron skillet on cook top and heat 3 tablespoons olive oil on medium/low heat.
  4. Add ¾ of your garlic (saving the rest for later) and a pinch of sea salt to oil.
  5. Cook on medium/low heat until garlic is simmering, stirring frequently, then reduce heat to low. Continue to stir frequently till garlic is frothy and straw colored. This will take about 6 minutes.
  6. Be patient and don’t forget to stir cooking pasta while waiting.
  7. When garlic is frothy and straw colored, immediately turn off heat, add 3T parsley, remaining garlic, red pepper flakes, 2 tablespoons pasta water and juice of half a lemon to pan, stir.
  8. When pasta is al dente, strain in a colander, do not rinse.
  9. Add pasta to skillet with oil and herbs. Toss, scraping down side of pan with silicone spatula to evenly distribute herbs throughout pasta.
  10. Drizzle with 3 tablespoons olive oil and sprinkle with a few pinches of sea salt.
  11. Toss. Add Parmesan cheese if desired. Serve as is or top with sunny side up eggs and garnish with additional parsley.
To make eggs:
  1. Start eggs about four minutes before pasta is done cooking.
  2. Place frying pan on high heat.
  3. Crack desired amount of eggs into a bowl. Try not to break yolks.
  4. Allow pan to get hot. Add 2 Tablespoons butter to pan, allow to melt.
  5. When butter is melted gently pour eggs into pan and turn heat down to low.
  6. Place lid on pan (I like a glass lid so I can see eggs cook)
  7. Cook till whites are done and yolks are runny (about 3 minutes). Season with sea salt and pepper.
  8. Remove from pan and place on pasta.

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