Linguine Aglio e Olio
A simple yet irresistible Italian pasta dish, Linguine Aglio e Olio combines garlic, olive oil, red pepper flakes, and fresh parsley to create a rich, flavorful meal in just 25 minutes. Heart-healthy, low in saturated fat, and easy to prepare, this pasta is perfect for weeknight dinners or quick meal prep.
Equipment
- 1-Large pot
- 1 large skillet or sauté pan
- 1 ladle
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 6 cloves garlic thinly sliced
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 pound 454 g linguine pasta
- Salt to taste
- ¼ cup fresh flat-leaf Italian parsley minced
- 2 cups 480 ml reserved pasta water
Instructions
- Prepare the Pasta Water: Fill a large pot with cold water and add about 1–2 tablespoons of salt. This step is crucial, as salted water seasons the pasta from within. Place the pot over high heat and bring the water to a rolling boil. This creates the perfect environment for cooking the pasta evenly and enhancing flavor.
- Cook the Linguine: Add the linguine to the boiling water and stir gently to prevent sticking. Cook according to package instructions but stop about one minute before it reaches al dente. This allows the pasta to finish cooking in the sauce, absorbing the flavors more effectively. Reserve at least 2 cups of pasta water before draining, as it will be used to create a silky sauce.
- Prepare the Garlic and Oil: While the pasta cooks, heat a large skillet or sauté pan over medium-low heat. Add the extra virgin olive oil and allow it to warm gently. Introduce the thinly sliced garlic to the oil. Cook slowly for 3–4 minutes, stirring occasionally, until the garlic turns a light golden color. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to the dish.
- Add the Red Pepper Flakes: Once the garlic is golden and aromatic, add the crushed red pepper flakes to the skillet. Stir for about 30 seconds to release the spicy aroma into the oil. Adjust the quantity of flakes based on your preferred level of heat. This step infuses the oil with subtle warmth without overpowering the dish.
- Create the Sauce Base: Add one ladle (about ½ cup) of reserved pasta water to the skillet. Turn the heat to medium and stir gently to blend the oil, garlic, and water. This creates a light, emulsified sauce that will coat the pasta evenly and enhance its flavor.
- Combine Pasta and Sauce: Add the partially cooked linguine directly into the skillet with the sauce. Using tongs or a pasta fork, toss the pasta thoroughly to ensure every strand is coated. Continue tossing and cooking for about 1 minute, allowing the pasta to absorb the flavors fully. If the pasta begins to look dry, add reserved pasta water gradually, a little at a time, until the desired consistency is reached.
- Season and Finish: Taste the pasta to check seasoning and add salt if needed. Remove the skillet from heat. Drizzle generously with extra virgin olive oil to enrich the flavor and texture. Add the minced fresh parsley, tossing gently until evenly distributed. Fresh parsley adds brightness and an herbal note to the dish, enhancing both aroma and appearance.
- Serve Immediately: Transfer the linguine to serving bowls or plates while warm. For extra flavor, garnish with freshly grated pecorino Romano or Parmesan cheese. Serve immediately to enjoy the optimal texture and aroma. Pair with a crisp green salad or crusty bread for a complete meal experience.
- Enjoy and Store Leftovers: Linguine Aglio e Olio is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of pasta water to restore the sauce’s texture and flavor. Avoid microwaving directly without liquid, as this can make the pasta gummy.
Notes
- Linguine is ideal for this recipe because its texture holds the garlicky oil sauce better, though spaghetti or fettuccine can also work well.
- Always use high-quality extra virgin olive oil — it is the foundation of flavor. For the best result, use it both for sautéing the garlic and finishing the pasta.
- Do not overcook the garlic. It should be golden and fragrant but not browned or burnt, as burnt garlic will give a bitter taste.
- Reserving pasta water is essential. It contains starch that helps the sauce cling to the pasta, making the dish silky and flavorful.
- This recipe is best served immediately but can be stored in the fridge for up to three days. Reheat gently with a splash of pasta water to restore texture.
