If you’re looking for a simple and delicious Italian dish, Spaghetti Aglio e Olio with Linguine is a great choice. This dish originates from Naples, Italy and is made with just a few simple ingredients: garlic, olive oil, chili flakes, and parsley. It’s incredibly easy to make and can be customized to your taste preferences. In this recipe, we’ll be using linguine instead of spaghetti, but you can use any type of pasta you like.
How to make Spaghetti Aglio E Olio
To start, cook the linguine in salted water until it’s al dente. Reserve 1/2 cup of the pasta water before draining the linguine. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until lightly browned.
Next, add the chopped parsley stalks and red pepper flakes to the skillet and cook for another 1-2 minutes. Pour in the reserved pasta water to the skillet to avoid burning the garlic. Increase the heat to high and let the mixture simmer for 2-3 minutes.
Add the cooked linguine to the skillet and toss with the garlic and parsley mixture. Cook for 2-3 minutes, stirring occasionally, until the pasta is well coated and the sauce has thickened. Add the chopped parsley leaves to the skillet and season with salt and black pepper to taste. Toss the linguine again to combine everything.
This dish is delicious on its own, but you can also add grated pecorino or mozzarella cheese on top if you’d like. If you want to make it a complete meal, you can also serve it with some garlic bread and roasted cherry tomatoes.
How to make Garlic bread for Spaghetti Aglio E Olio
To make the garlic bread, preheat the oven to 375°F. Slice a baguette into 1/2 inch slices and mix melted butter with minced garlic. Brush each slice of bread with the garlic butter mixture and top each slice with cherry tomatoes, salt, and black pepper. Bake for 10-12 minutes, until the bread is golden brown and the tomatoes are roasted.
Spaghetti Aglio e Olio with Linguine is a quick and easy dish that’s perfect for a weeknight dinner or a weekend gathering with friends and family. It’s simple yet delicious and can be customized to your liking. Try this recipe out for yourself and see how easy and tasty it is!
Spaghetti Aglio E Olio
Ingredients
- 1 pound linguine
- ½ cup extra virgin olive oil
- 4 cloves of garlic crushed or chopped
- ¼ cup parsley finely chopped (including the stalks)
- ¼ tbsp red pepper flakes
- Salt and black pepper to taste
- Grated pecorino or mozzarella cheese (optional)
Instructions
- Cook the linguine in salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the linguine.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until lightly browned.
- Add the chopped parsley stalks and red pepper flakes to the skillet and cook for another 1-2 minutes.
- Pour in the reserved pasta water to the skillet to avoid burning the garlic. Increase the heat to high and let the mixture simmer for 2-3 minutes.
- Add the cooked linguine to the skillet and toss with the garlic and parsley mixture. Cook for 2-3 minutes, stirring occasionally, until the pasta is well coated and the sauce has thickened.
- Add the chopped parsley leaves to the skillet and season with salt and black pepper to taste. Toss the linguine again to combine everything.
- Serve hot and sprinkle with grated pecorino or mozzarella cheese, if desired. Enjoy!
Optional garlic bread and cherry tomatoes:
- Preheat oven to 375°F.
- Slice baguette into 1/2 inch slices.
- Melt butter and mix it with minced garlic.
- Brush each slice of bread with the garlic butter mixture.
- Top each slice with cherry tomatoes, salt, and black pepper.
- Bake for 10-12 minutes, until bread is golden brown and tomatoes are roasted.
- Serve alongside the Spaghetti Aglio e Olio with Linguine.
Nutrition Information
Here’s the nutrition information for the Spaghetti Aglio e Olio with Linguine recipe:
| Nutrient | Amount per serving |
|---|---|
| Calories | 618 |
| Total Fat | 24g |
| Saturated Fat | 3.4g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 9mg |
| Total Carbohydrate | 89g |
| Dietary Fiber | 4.7g |
| Total Sugars | 2g |
| Protein | 13g |
Note: The nutrition information is calculated based on a serving size of 1/6th of the recipe (which is approximately 170g of cooked linguine per serving), and does not include any optional toppings such as cheese or bread.
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