Megan-simple “stinky pasta” recipe

Guest post by Finnick

Here’s a Megan-simple recipe (poor Megan, I feel like I’m being demeaning…) I stumbled across. I’ve made it three times in the past week — it’s that good. I personally think it could use some more garlic, but that might just be me.


  • a few servings of whole wheat pasta
  • 8-10 cloves of garlic
  • 1 teaspoon of red pepper flakes
  • 2-3 tablespoons of olive oil
  • salt and pepper
  • a hefty pinch of grated parmesan

And Natalie (the gal behind the recipe) is right — I’ve made it with both regular ol’ semolina pasta and whole wheat. The whole wheat makes the flavour ten thousand times better! I’ll never make it with regular pasta again.

Click here to see how to make the “stinky pasta” recipe.

Comments on Megan-simple “stinky pasta” recipe

  1. ALSO: I tend to add way more chili pepper than Natalie does, but that’s just because I don’t find it spicy enough. It’s also good with kale added in!

    Ok, I think I’m done now.


  2. We make something like that about once a week around my house, usually with something added. We almost always add broccoli florets (throw them into the water in the water with the pasta in the last few minutes of cooking. If you use frozen broccoli, just toss them in for one minute at the end).

  3. Loooove Natalie Dee – she’s also got a great how-to for making cold brew coffee concentrate. Interesting to find both recipes on an ostensibly makeup-related blog, but I guess she’s just a renaissance woman like that!

  4. This is actually a very traditional Italian pasta recipe called “aglio e olio”.

    You can google a ton of variations. An Italian manager at my work says that it’s the base of every single pasta dish he makes.

    Side note: it’s also a heavily featured pasta in the fun K-drama (Korean t.v. drama) Pasta! 🙂

  5. Jen is right: this is a classic Italian dish, but it’s called ‘aglio, olio e peperoncino’.

    The only difference is that Italians mostly use fresh chilis.

    Make sure to use plenty of olive oil and plenty of salt&pepper (and plenty of… everything really) and this dish will turn out great!

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