Linguine Aglio e Olio
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
549 kcal
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Course
Main Course
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Cuisine
Italian
Linguine Aglio e Olio
Description
Linguine Aglio e Olio features linguine pasta tossed in olive oil infused with sliced garlic and red pepper flakes. The garlic is cooked gently until golden to release its flavor without burning, while the pepper flakes add mild heat. Pasta water is reserved and added to help emulsify the oil and create a light sauce that coats the noodles evenly.
This dish is finished by tossing the cooked linguine with the garlic oil, fresh chopped Italian flat-leaf parsley, salt, and optional grated cheeses such as pecorino or parmesan. The parsley adds a fresh herbal note that balances the richness of the oil and the pungency of the garlic. The texture combines the al dente linguine with a smooth, lightly spicy sauce.
It can be served immediately, as the flavor is best fresh. The simplicity highlights the quality of the olive oil and the balance of ingredients. Leftovers can be stored for a few days but are best eaten soon. The recipe advises using linguine over spaghetti, adding salt to taste, and always reserving pasta water to adjust sauce consistency.
Ingredients
- 6 cloves garlic sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes or to taste, crushed, hot
- 1 pound (454g) linguine
- salt to taste
- 1/4 cup Italian flat-leaf parsley minced
- 2 cups (480ml) pasta water reserve a lot just in case
Instructions
- Bring a large pot of salted water to boil and cook the linguine to 1 minute less than al dente.
- Heat a large pan to medium-low with the extra virgin olive oil and add the garlic. Once the garlic turns golden (about 3-4 minutes) add the red pepper flakes and cook for 30 seconds more.
- Add 1 ladle of pasta water to the garlic and oil and turn the heat to medium.
- Add the linguine and toss or mix to coat. Add more pasta water if it starts to dry out. Cook until the pasta is just done (around 1 minute) then remove the pan from the heat.
- Taste the pasta and season with salt to taste. Add a big drizzle of extra virgin olive oil and all the parsley to the pan. Toss once more. If the pasta is at all dry add a couple ounces at a time of the reserved pasta water to get the consistency just right. Serve immediately with grated pecorino or parmesan. Enjoy!
Notes
- Use linguine for better texture, though spaghetti is an acceptable substitute.
- Adjust salt at the end to suit your taste preferences.
- Choose a high-quality extra virgin olive oil, at least for finishing and preferably for cooking the garlic.
- Keep reserved pasta water handy to restore sauce consistency if the pasta dries out before serving.
- Leftovers can be refrigerated and consumed within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 63.6g | 21% |
| Protein | 13.1g | 26% |
| Fat | 27.8g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 300mg | 13% |
| Potassium | 221mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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