Linguine Aglio e Olio literally means Linguini Garlic and Olive Oil. This humble Italian dish has its roots in Naples but has become a worldwide favorite. This easy-to-make pasta recipe is sure to become a favorite in your home too.
How To Make Linguini Aglio Olio
- A large stockpot
- A large skillet
- A slotted spoon
- A spatula
- ¼ cup extra virgin olive oil
- 8 garlic cloves chopped finely
- 12 oz linguine pasta
- 1 cup parsley chopped
- 4 ½ tbsp unsalted butter
- 1 cup green olives halved and pitted
- ¼ tsp red chili flakes (optional)
- ⅛ tbsp salt and pepper to taste
- ¼ cup basil leaves
- 2 tbsp lemon juice
- ¼ cup white wine
- Put a pot of salted water to boil for the pasta. Season with a pinch of sea salt or kosher salt. Add the linguine to the boiling water and stir occasionally using a pair of tongs to keep the linguine from sticking together. Cook for one minute less than al dente, about 9 minutes or according to package instructions. Reserve about 2 cups of pasta water. Drain the pasta and set aside.
- Heat a skillet at medium-heat, drizzle ¼ cup of extra virgin olive oil and add in your chopped garlic. You’re going to want to add enough olive oil to thoroughly coat your linguine when you add it to the skillet. Saute garlic for about 8 minutes or until garlic is translucent and soft. Next, add 1 cup of finely chopped parsley. You can opt for dried parsley but fresh flat leaf parsley or Italian parsley is perfect for this recipe. Allow to cook for 5 minutes, stirring occasionally.
- Push the parsley and garlic mixture to a corner of your skillet and add a cup of halved and pitted green olives to your skillet. Stir in ¼ teaspoon of crushed pepper flakes. It is the essential ingredient that adds a spicy kick and a nice warmth to the dish. Next, pour in ¼ cup of white wine and cook flambe until the alcohol evaporates. Add 3 tablespoons of unsalted butter and stir gradually.
- Add the cooked pasta to the sauce and toss to coat all noodles. Lightly cook until the pasta is heated through, stirring or tossing frequently, about 2 minutes. Pour in a ladle of pasta water gradually to combine the ingredients of the sauce throughout the pasta. Now, add 1 ½ tablespoons of butter for a rich and creamy texture. Turn off the heat.
- Add ¼ cup of torn basil leaves and 2 tablespoons of lemon juice; toss to combine. Allow the pasta to rest for 3 to 5 minutes before serving. Drizzle with olive oil. Garnish with a sprinkle of grated Parmesan cheese and crushed chili flakes.You’re ready to enjoy your homemade Linguine Aglio e Olio. Buon appetito!
Ingredients You Need
Commonly Asked Questions
How can I get my pasta to be al dente?
Different brands might have different cooking durations for their pasta. Follow the directions on the box for best results. However, a good average is around 10 minutes.
What kind of white wine should I use?
The best kind of white wine for cooking is anything that is crisp and dry. Rich-tasting wines can end up with a bitter aftertaste, whereas sweeter wines can caramelize or add unnecessary sweetness to a dish.