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Facet Feature Recipe: Jay’s Pasta Aglio e Olio

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Facet Feature Recipe: Jay’s Pasta Aglio e Olio

Pasta Aglio e Olio

This month’s recipe is from Jawara Simmons, LAN Technician at Facet! He says that his girlfriend loves when he makes this dish, and he loves how simple and easy it is to put together.

Pasta Aglio e Olio


1/2 head garlic, separated and peeled
1 bunch parsley, rinsed
1/2 cup good quality olive oil
1 tsp red pepper flakes
1/2 lb dry linguine
1/2 lemon


Heavily salt a large pot of water, and bring to a boil.  Cook pasta to al dente while completing the steps below.

Slice the garlic cloves thinly, and set aside.  Pick the parsley leaves from their stems, and finely chop.

Add olive oil to a large sauté pan, and heat over medium flame until shimmering.  Add sliced garlic, stirring constantly, until garlic is barely toasted.  Add the red pepper flake and remove from heat.

Add the pasta, drained, with about 1/4 cup reserved pasta cooking water.  Add lemon juice and parsley, and toss to combine.  Season for salt and pepper, and serve.

Recipe courtesy of Jawara Simmons.