Description
There’s something truly magical about the simplicity of Italian cooking. No fancy ingredients, no elaborate techniques—just pure, bold flavors that come together effortlessly. Linguine Aglio e Olio is a prime example of this.
Ingredients
Scale
- 12 oz linguine
- ¼ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (or more to taste)
- ¼ cup fresh parsley, chopped
- Salt & black pepper, to taste
- Juice of ½ a lemon (optional)
- Grated Parmesan (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Infuse the oil: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden and fragrant, about 1-2 minutes. Be careful not to burn it!
- Add heat: Stir in the red pepper flakes and cook for another 30 seconds to release the spice.
- Toss with pasta: Add the drained linguine to the skillet, tossing to coat in the garlicky oil. If it looks dry, add a splash of the reserved pasta water.
- Finish with freshness: Stir in the chopped parsley, season with salt, black pepper, and a squeeze of lemon juice (if using).
- Serve & enjoy! Top with grated Parmesan (if desired) and dig in!