Pasta with Garlic and Oil (Aglio e Olio)

This is such a great classic dish, and you almost always have the ingredients for it right in your pantry. We always have peeled garlic in our fridge, and we have a few fresh or frozen veggies. That’s all you need. And the secret ingredient is the pasta water. Adding that at the end has a crazy amazing impact on the consistency of the dish. Don’t forget to save some!


1 lb Dried pasta of your choice
½ cup Olive Oil
1 Head of Garlic – Minced. At least 12 cloves. (It’s a lot, but look at the title of this dish and stop complaining!)It's a lot, but look at the title of this dish and stop complaining!
½ tsp Salt
3 tbsp Fresh Basil (Or 3 tsp dried Italian Seasoning)
2 tsp Lemon Juice
½ tsp Red Pepper FlakesMore to taste
1 tsp Black Pepper
½ cup Parmesan Cheese (For the Table)
1 Fresh tomato, or some cherry TomatoesThese are optional, but them in a bowl on the table and they make a great topper


Preparing the Oil/Garlic/Herb Mixture

In a small skillet or saucepan, heat 3 Tbsp olive oil (not too hot!). Add salt and 2/3 of garlic, then gently saute for 7-8 minutes. Turn off the heat when it gets nice and gold, but not yet brown.

WITH THE HEAT OFF, add the remaining olive oil, the remaining garlic, pepper, red pepper flakes, lemon juice, and herbs. Set aside.

Preparing the Pasta.

Boil enough salted water (2 tsp salt) for 1 pound of pasta.

Cook pasta according to directions.

Just before your drain the pasta, take out 1 to 2 cups of the water and set aside.

Drain pasta, then return to pot.

Making It All Happen!

Add every last drop of the Garlic/Oil/Herb mixture to the pasta and stir to coat.

Add 1/2 cup of the reserved pasta water. It will create a looser dish with a nice saucy consistency. Add a little more if you like.

Serve onto plates or bowls. Parmesan cheese, fresh ground black pepper, red pepper flakes, fresh chopped tomatoes, and/or freshly chopped basil all make nice toppings here.

Pasta Primavera

This is a favorite in our house.  It’s one of Jill’s favorite vegetarian dishes and I love it too.  I was inspired by a favorite restaurant in Santa Monica called Il Forno Trattoria. They key is chopping the vegetables in small chunks where several of them can be on your fork. It’s cheesy, light, fresh, and wonderful!


1 Onion, chopped
cup Carrots, chopped into pea-sized pieces
cup Broccoli, chopped into pea-sized pieces
cup Cauliflower, chopped into pea-sized pieces
cup Yellow or Green Squash*, chopped into pea-sized pieces
16 oz Penne or other pasta
1 cup Pasta WaterTake from the pasta just before you drain it.
8 Garlic Cloves, chopped or crushedThis won't shock those who know me. I usually double the garlic in this recipe.
Olive Oil
½ cup Parmesan Cheese, grated
3 Roma Tomatoes, chopped (These will be used as a topping after the dish is complete
Optional: Fresh Basil for a tasty garnish topping


Wash, peel, and chop all vegetables into small pieces.

Start boiiling water for pasta. Add 1 tsp salt.

Add a little Olive Oil to Skillet or Large Pot. Saute all vegetables (except tomatoes and basil) until al dente. Add half of the garlic towards the end of cooking.

Cook pasta to directions. Important: Save 1 cup of the pasta water. Drain.

When you are ready to serve, Add 1/4 cup Olive Oil to pot. Heat, add the rest of the garlic (chopped or crushed), and add pasta. Turn and coat with garlic and oil. Add a few red pepper flakes if you would like some heat!

Lower the heat on the stove. Add the parmesan cheese, and mix in. Then, add 1/2 cup of pasta water, and stir in. This should loosen the pasta, make it not stick together, and create a sauce like consistency. Continue adding pasta water until you like what you see.

Turn off the heat. Add, sauted vegetables and toss.

Serve in bowls, sprinkling chopped tomatoes and basil on top.

Serve with a little black pepper and extra parmesan cheese on top.

Quick Veggie Soup

A quick veggie soup is a nice recipe to have in reserve. It can be a light lunch or dinner, an appetizer, or you can add some pasta and make it a more filling minestrone like soup. It’s remarkably simple and quick.  Jill made it for me recently when I was sick and it was fantastic!


4 cups Organic Vegetable Broth
5 Carrots, Large, Peeled and Chopped
1 Onion, small, quartered and separated
6 New Potatoes
1 Bay Leaf
1 tsp Salt
¼ tsp Crushed Red Pepper
3 Garlic Cloves, Pressed or Crushed
1 tsp Black Pepper


Add broth and all ingredients until the potatoes are soft – about 20 minutes.

Scoop out most of the solid ingredients (with a little broth), and place in blender. Puree.

Mix back with the broth and you’re ready. Add some avocado and/or pepitas for great toppings!