Linguine Aglio e Olio
Linguine Aglio e Olio
The classic garlic-and-oil pasta: linguine tossed with golden garlic in good olive oil, parsley and parmigiano. A few quality ingredients, done right.
Prep: 10 minutes · Cook: 15 minutes
What Is Linguine Aglio e Olio?
One of the simplest and most beloved Italian pastas: linguine dressed with garlic gently fried in extra virgin olive oil, brightened with parsley and a little cheese. It depends entirely on good ingredients.
Why Make Linguine Aglio e Olio?
- A 25-minute meal from pantry staples
- Showcases good olive oil and pasta
- Endlessly adaptable with chili, anchovy or lemon
- Naturally vegetarian
- Minimal cleanup
Unico Products Used in This Recipe
Ingredients
- 1/2 cup extra virgin olive oil
- 3 cloves garlic (pressed)
- 2 tbsp fresh parsley (chopped)
- salt and black pepper (freshly ground, to taste)
- 1/2 cup parmigiano reggiano (grated)
- 450 g linguine
- chili pepper flakes (optional, to taste)
Instructions
- Bring a large pot of salted water to a boil, add the linguine and cook as recommended on the package; drain.
- In a skillet, heat the olive oil and, when hot, add the garlic and sauté until golden — do not let it burn.
- Stir in the parsley (and chili flakes, if using).
- Add the drained pasta to the skillet and toss well to coat.
- Season with salt and freshly ground black pepper and heat through for 1-2 minutes.
- Toss with the grated parmigiano reggiano, transfer to a warm bowl and serve.
Cooking Tips
- Use a good extra virgin olive oil — it's the star
- Cook the garlic only until golden, never brown
- Save a little pasta water to emulsify the sauce
- Add chili flakes for a classic aglio, olio e peperoncino
- Finish with parsley off the heat to keep it fresh
Frequently Asked Questions About Linguine Aglio e Olio
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1. What does 'aglio e olio' mean?
It's Italian for 'garlic and oil' — the two ingredients at the heart of this simple pasta.
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2. Can I add anchovies or chili?
Yes. A mashed anchovy melted into the oil or a pinch of chili flakes are classic additions.
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3. Which pasta is best?
Linguine and spaghetti are traditional, but any long pasta works well.
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4. How do I keep the garlic from burning?
Cook it gently over moderate heat just until golden and fragrant; burnt garlic turns bitter.
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5. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days and reheat gently with a splash of water or oil.
Cooking Guides & Tips
- Extra Virgin vs Pure vs Light Olive Oil: What's the Difference? What the labels on a bottle of olive oil actually mean — extra virgin, pure (or “olive oil”), and extra light — and when to use each.
- Cooking with Olive Oil: Smoke Points, Finishing vs Frying What an oil's smoke point means, whether you can cook with extra virgin, and how to match olive oil grade to heat.
- How to Store Olive Oil So It Stays Fresh How to keep olive oil fresh — the four enemies (light, heat, air and time) and the simple storage habits that beat them.
Linguine Aglio e Olio Made Simple
Linguine Aglio e Olio proves that a handful of good ingredients can make a memorable meal. A generous pour of Gallo extra virgin olive oil is what carries the dish.