Pasta Aglio e Olio and Rosemary Pork Chops

31 Aug

Pasta Agli e Olio and Rosemary Garlic Pork Chops Recipe

Recipe by

Perhaps the easiest pasta recipe will you ever make, Pasta Aglio e Olio is so simple and basic it will take you no time to prepare and leave you quite satisfied! Even Ron Burgandy and Brian Fantana agree, “60% of the time it works every time!“! I have been enjoying this dish for as far back as I can remember and it is a very common traditional Italian recipe from North to South with a few different ingredients added or removed throughout the regions but many consider this to be a Roman creation (what didn’t they create?). Some prefer to add peperoncino (and by that I mean the dry Italian pepper, not the banana bell-pepper, which I do enjoy from time to time by the way….) but the Roman way (how my mother made it) and how I grew up knowing it – which was straight to the point without any distractions and included these simple items; spaghetti (or linguine), garlic, salt, black pepper, olive oil, grated cheese – and that’s it. Oh and by the way, it tastes great! Along with this pasta I’m preparing some Rosemary Pork Chops with Spinach but you can certainly make the Pasta Aglio e Olio by itself as your meal. I prefer to accompany a basic spaghetti dish like this with some protein, but that’s just me and we don’t judge here at Paggi Pazzo.

Pasta Aglio e Olio recipe from Paggi Pazzo

I like to sear the pork chops on the stove or on the grill for a few minutes but soon after I move the pan of pork (lid covered and added with rosemary, spinach, and other ingredients) into the oven for 25 minutes. You can do this on the grill by covering the pan and closing the grill but it’s probably easier to make this dish indoors – but by all means – experiment on the grill and make sure you keep a high heat and refrain from burning the pork or using any nice pots and pans (a little thought-out advice there for ya’). By covering the pan and placing it in the oven to bake, it blends all the flavors together, especially the rosemary and garlic, which are slowly absorbed into the pork. I know you’re probably thinking, “that’s a lot of garlic dude for one meal!” But hey, it’s good for you and besides, it’s an Italian dish. And of course (drum roll please……), I’m going to suggest some Vino! Most experts always suggest a white pasta with a white wine, but I say who cares! Grab that red wine bottle and start chuggin’!!! However, if you WERE going to try a white wine, I would recommend an Orvieto or Pinot Grigio (I’m sticking with the Italian theme here). I prefer the Orvieto not just because it’s a very reasonably priced wine, but it’s got a nice crisp taste to it that isn’t too sweet and will go nicely with the rosemary pork and garlic flavors. The recipe is below and hopefully for you, 60% of the time…..well, you know the rest. From Paggi Pazzo, “la cena è servita!”

Rosemary and Garlic Pork Chops recipe from Paggi Pazzo

Pasta Aglio e Olio Recipe

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Yield: 4 servings


  • 1/2 pound spaghett or linguine (Barilla)
  • 5 garlic cloves
  • 1 teaspoon fresh parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 handful Reggiano Parmigiano or Pecorino Romano

Cooking Directions

  1. Place water into pasta pot and wait to boil (do not add salt to water)
  2. Add 2 teaspoons of olive oil to pan and let heat for 2 minutes
  3. Chop garlic cloves finely and add to pan with salt and pepper
  4. Once garlic begins to brown, move pan to a safe/cool zone on oven
  5. When pasta pot water is boiling, add 1/2 pound of spaghetti
  6. Cook spaghetti for 9 minutes or until al dente
  7. Drain pasta through strainer and add garlic oil in pan, remaining 1/4 cup of olive oil, handful of Reggiano Parmigiano or Pecorino Romano, and fresh parsely to pot with pasta and stir firmly for several minutes.
  8. Add to pasta bowl or plate and go to town!

Rosemary Pork Chops Recipe

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Yield: 2 servings


  • (2) 8 ounce pork chops
  • 2 garlic cloves
  • 1 tablespoon fresh rosemary
  • 2 teaspoons olive oil
  • pinch salt and pepper
  • 1 cup fresh spinach
  • 1/2 lemon
  • splash white wine

Cooking Directions

  1. Add 1/2 teaspoon of olive oil to pan and let heat for 2 minutes
  2. Chop garlic clove and rosemary very finely.
  3. Pre-heat oven to 325 degrees.
  4. Lightly season pork on both sides with salt and pepper and at high heat, place pork on pan for 2-3 minutes on each side until seared.
  5. Once seared, drain excess fat and add chopped garlic clove, salt, pepper, rosemary, splash of white wine, teaspoon of olive oil, 1/2 lemon squeezed (no seeds), and spinach to pan and cover.
  6. Place in oven and let cook for 15 minutes, then remove from oven and allow to cool done for several minutes.
  7. Place pork and spinach on plate and feast!

Pasta Aglio e Olio and Rosemary Pork recipe

5 out of 5
stars based on 19 ratings.

Click here for full Linguine Aglio e Olio Recipe or the Pan Seared Pork Chops with Rosemary Recipe, and all other Paggi Pazzo recipes.

2 Responses to “Pasta Aglio e Olio and Rosemary Pork Chops”

  1. gio September 1, 2011 at 3:46 pm #

    I actually prefer it with the peperoncino. If you break it up into pieces it won’t be as spicy as if you were biting into the pepper whole.

  2. Linda September 1, 2011 at 2:29 pm #

    Love, love, love this dish! It’s so simple yet so tasty. Light yet so filling. You end up with killer garlic breath but it’s so worth it!

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