Simplicity at Its Finest
This olive oil and garlic pasta dish is all about the simplicity of the ingredients. It is also ready in only 15 minutes. That’s better than take-out, plus this is homemade so it’s better in every sense of the word. Olive oil and garlic really are the start of many wonderful sauces, but in this pasta dish, they actually get a chance to shine. It’s a very popular dish in Italy! Just think of all the amazing food they have to pick from, and this is one dish that truly stands out. You have to try it!
Pasta – I used linguini. I think this recipe works best with long shapes such as spaghetti or fettuccini, but you can use small shapes such as penne if that’s what you prefer. Olive oil – Make sure to use regular olive oil for cooking this rather than extra virgin olive oil. EVOO has a very low smoke point, and can burn easily to give off a bitter flavor. Garlic – The more the merrier in this recipe! Make sure to get fresh garlic so you can slice it. Red pepper flakes – Use as much or as little as you like. Salt and pepper – Season to taste. Parsley – This time the parsley isn’t just a garnish! We are using lots of it today to add a beautiful fresh flavor to this pasta. Optional: Parmesan and lemon juice – A squeeze of fresh lemon is pretty typical to cut through the oil and balance out this dish. Parmesan isn’t usually served with aglio e olio, but it always has a place on my plate! Others also love to add some anchovies to this dish, so if you like anchovies it might be worth a try.
This Aglio e Olio is a piece of cake to whip up. It’s one of those dishes that’s so easy yet so flavorful, you’ll feel like a pro in no time. Let’s get cooking! First things first, grab a large pot, fill it with water, and bring it to a rolling boil. Don’t forget a generous pinch of salt – it does wonders for the pasta! Toss in the fettuccine and let it cook until it’s al dente. That means it should be tender but still have a bit of a bite to it. While your pasta is doing its thing, let’s start on that garlicky, spicy oil. Grab a large skillet and pour in that lovely olive oil. Heat it up over medium heat – you want it warm but not smoking hot. Now, gently add your sliced garlic and those peppy red pepper flakes. Stir them around and watch as the garlic turns a beautiful golden brown. Once your pasta is perfectly cooked, drain it but save about half a cup of that pasta water – it’s liquid gold! Now, turn down the heat on your skillet to medium-low and add the drained pasta right in there. Throw in the chopped parsley too for that fresh, herby kick. Give everything a good toss. If it looks a bit dry, splash in some of that pasta water to bring it all together. Almost done! It’s time to make this dish sing. Squeeze some fresh lemon juice over the pasta and sprinkle a generous amount of freshly grated Parmesan cheese.
Storage
This dish is best served fresh, as the oil tends to separate from the pasta after being refrigerated. It’s still just as delicious, however you may need to take an extra step in re-heating if the oil bothers you. With a handful of ingredients, the main sauce ingredients being olive oil and garlic, you’ll end up with one of the most delicious pastas you’ll ever try. I love to serve this with a side of Kale and Quinoa Salad, and a slice of garlic bread.
You can also top your pasta with baked chicken breast, sliced, to add protein and create a full meal. Looking for more ideas? Give these sides a try:
Your leftovers will last 3-5 days in the fridge. To reheat, you can simply microwave it. To reduce the amount of separated oil in your bowl, reheat your leftovers in a skillet over medium-heat with a splash of water. Continually toss the pasta well as it heats up to re-create the sauce.
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