A deliciously healthy & easy dish for a night where you don't feel like spending too much time in the kitchen.

Makes: 4-6 Servings    |      Preparation Time: 30 minutes


  • 1 pound spaghetti
  • Salt, to your liking
  • 3 cloves garlic, minced
  • 1/2 cup La Panza EVOO
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 lemon, zested, optional
  • Freshly grated Parmigiano-Reggiano, optional
  • Chopped tomatoes, optional
  • Olives, optional
  • Pinch red pepper flakes


  1. Bring a large pot of cold water to a boil over high heat, then salt it generously.
  2. Add the pasta and cook, stirring occasionally until al dente 
  3. While the pasta cooks, combine the garlic, EVOO, 1 teaspoon salt and the red pepper flakes, tomatoes, olives in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  4. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well.
  5. Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  6. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  7. PRO TIP  Serve topped with grated cheese.