Marathon Running Cravings: Aglio e Olio (Garlic and Olive Oil) Pasta

December 20, 2022
During and after joining the full marathon this year, I’ve just always been craving for carbs. From my previous running article, I also share my excitement for carb loading! Running gives you the chance to try different types of pasta and spot out which one will end up being your favorite.

For this recipe, I just love the simplicity of it. The Aglio e Olio meaning garlic and olive oil in Italian is what it is as it states. It was once a poor man’s version of the Linguine Vongole (seafood pasta) when they couldn’t afford adding white wine and clams so used olive oil instead. It is now appreciated as a budget-friendly recipe around the world and is one of the staple comfort foods especially in the Southern part of Italy where it originated from. I love using fettuccine or linguine for this recipe but you can use any long type of pasta like spaghetti as well. I also love serving it with a side of garlic bread to enjoy more of the leftover sauce afterwards (and yes, more carbs!).
A serving of pasta on a white plate

Marathon Running Cravings: Aglio e Olio (Garlic and Olive Oil) Pasta

Recipe Type: Hearty Entrees
utensils YIELDS 3 servings
herb graphic for recipe card
  • ½ zest of lemon
  • fresh juice of that lemon
  • olive oil
  • 3 garlic cloves (thinly chopped)
  • 3 garlic cloves (minced)
  • Handful of parsley (finely chopped) - save some for topping
  • ½ tsp of chili flakes (depending on how spicy you like)
  • Generous pinch of salt (for pasta water)
  • Handful of your choice of pasta
  • salt and pepper (to taste)
  • vegan shredded cheese (optional) - ideally parmesan style
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1. Boil a pot of water for your pasta and add a generous amount of salt. (I also like adding a splash of olive oil so the pasta doesn’t get too sticky) 

2. Cook your pasta until al dente. 

3. While boiling your pasta, on a hot pan, drizzle some olive oil and add your chili flakes (if you like to add a bit of spice). 

4. Add your minced and thinly sliced garlic (or you can also just thinly slice them all – I just prefer using half as minced and the sliced ones as toppings for later). Try not to burn them as they cook up quite quickly so you can adjust your heat when doing this. 

5. Then add your cooked pasta, your thinly chopped parsley, lemon juice and zest (if you like more zesty taste), salt and pepper to taste and a generous drizzle of olive oil. 

6. Toss it all well together and serve on a plate and top with a parsley leaf, lemon zest, pinch of chili flakes and vegan parmesan cheese (optional) and maybe a bit more olive oil if your heart desires!

Read my running journey here: What Running for Half a Marathon 21K Have Taught Me: From No Running Passion To Obsession!



Photo: Bel Faustino

Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.


always stay inspired!