Bring a little part of Italy to your table today! This classic pasta recipe is rich, fragrant and full of flavor, perfect for dinner. Not only that, but it can be easily customized to suit vegans and vegetarians!
Preparation:
5mins
Cooking:
20mins
Total:
25mins
Serves:
4
Ingredients
12ozlinguine pasta
¼cupextra virgin olive oil
8garlic cloveschopped finely
1cupparsleychopped
3tbspunsalted buttercut into pieces
1cupgreen oliveshalved and pitted
¼tspred pepper flakescrushed
1cupbasil leaves
2tsplemon juice with zests
¼cupwhite wine
salt and pepperto taste
Instructions
Cook pasta in a large pot of boiling salted water, cook pasta until al dente, about 2 minutes less than the package directions.
Heat up ¼ cup of oil in a large Dutch oven or other heavy pot over medium heat. Saute chopped garlic until translucent.
Add parsley and cook for about 5 minutes, stirring occasionally, until the parsley releases some of its liquid and slightly darkens in color.
Toss in the olives and red pepper flakes then cook for another minute to let the flavors meld.
Deglaze with white wine, flambé, and reduce briefly.
Add the pasta with the butter, and ½ cup of pasta water. Toss to coat for about 4 minutes, adding more pasta water as needed and until each strand is coated and pasta is al dente.
Turn off heat and toss in the basil leaves, lemon juice with zest. Taste and season with salt as needed.
Divide among pasta bowls and drizzle with olive oil before serving!
Recipe Notes
There should be enough olive oil in the pan to thoroughly coat your linguini when you add it to the skillet. If 1/4 cup isn't enough, you can always add more.If you don’t have linguini in your pantry, you can always opt for other long pasta noodles like fettuccine or spaghetti. For cheese alternatives, try pecorino cheese.If you are trying to eat healthily, go ahead and add your choice of cooked or raw vegetables to this recipe. You can also include some protein in your Linguini Aglio Olio like grilled chicken breast or marinated grilled shrimp.