Banza's Extra-Garlicky Aglio e Olio Pasta Recipe

Banza's Extra-Garlicky Aglio e Olio Pasta Recipe

That's right, we have not one but TWO aglio e olio renditions. This one is EXTRA garlicky for all you garlic diehards out there <3 We see you, and we're here to deliver (with crispy garlic flakes). 
by Banza | @eatbanza


1 box Banza spaghetti

¼ cup Sizzle

6 cloves garlic, thinly sliced

3 ramps, leaves and stem thinly sliced (can substitute with 1 leek)

½ cup Parmesan cheese, grated 

1 tsp crushed red pepper flakes 

Zest from 1 lemon

2 tbsp Drizzle


Active Time: 20 minutes

Full Time: 20 minutes

Serves 3

Bring a large pot of water to a boil. Line a plate with paper towels and set aside.


In a high sided pan (large enough to hold your cooked pasta), add ¼ cup Sizzle and place over medium-high heat. When oil is shimmering, add your garlic and fry until golden, about 1-2 minutes.


Using a slotted spoon, remove the garlic and place on a paper towel lined plate to drain. Season with a pinch of salt.


Remove your oil from the heat and add ramps to oil. Set aside to infuse while pasta cooks.


Add 1 box of Banza spaghetti to your pot with boiling water and season generously with salt. Cook according to package directions. Once cooked, reserve ¼ cup pasta water.


Transfer your Banza to the pot with infused oil. Add Parmesan and 1 tbsp of pasta water at a time, tossing gently until sauce is coated. Taste and season with salt and pepper as desired. Garnish with reserved fried garlic, crushed red pepper flakes, zest from 1 lemon and a big squeeze of Drizzle.