Some nights (okay maybe most nights) call for something simple to make and eat, and linguine aglio e olio completely fits the assignment. It's simply just some fresh garlic, olive oil, pasta, and a little pasta water, but somehow, it slaps every single time.
This is the type of simple dinner recipe you throw together when you've got no time and even less energy (like one pan baked chicken thighs and rice or my meal prep chicken fajita sheet pan), but still want something that feels kinda fancy and lush, who doesn't want that?!
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~ 30 minutes.
- 😋 Taste: Bold garlic flavor, savory and robust olive oil, creamy tomatoes and zucchini, along with al dente pasta. This is a flavor bomb in and of itself.
- 🍽️ Best Served With: To make this dish a complete meal, whip up some pan fried breaded chicken cutlets, herby and crusty garlic bread, and a refreshing citrus spritz to round out the flavor profiles.
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Trusted Tips and Key Reminders
- Layer in the Veggies - In a few of my tests doing this recipe, I added the zucchini and the tomatoes in at the same time, which was fine, but the tomatoes rendered down too much and the zucchini cooked unevenly. Be sure to add the zucchini first, let it cook down, and then throw in the tomatoes a few minutes later. Layering is important!
- Season as it Cooks - I firmly believe that you need to season throughout making the veggies and at the end prior to plating. Use just a pinch of salt when sautéing the zucchini and tomatoes, then add another pinch of salt as you add in the garlic and pasta water. A third small pinch of salt (with cracked pepper) after you add in the pasta. it's all about balance of flavor.
- Use Al Dente Pasta - Cooking the pasta to al dente, or "to the tooth," gives the pasta structure and helps it stay in tact rather than falling apart as you stir it with the vegetables, garlic and oil sauce.
The Main Ingredients
- Linguine Pasta - This recipe typically calls for long pasta such as linguine, which is my personal favorite, but you can easily use fettuccine, bucatini, spaghetti, or even angel hair.
- Garlic - Fresh garlic ONLY. Do NOT use jarred pre-minced garlic. It adds an entire different flavor profile and is a little stronger than regular garlic. Thinly sliced garlic cloves adds great flavor and aroma.
- Olive Oil - We use a good amount of olive oil in this dish, obviously because this is called "aglio e olio" which translates to garlic and oil. We add the olive oil once the pasta is added to the pan. Use a classic or slightly robust olive oil like Cobram Estate or even Graza (which I used at the end to drizzle on top).
- Butter - I like using butter to sauté the vegetables. It gives a creamy, buttery flavor and is not overkill with the added olive oil at the end.
- Vegetables - You don't actually NEED vegetables in this, but I love to use zucchini and cherry tomatoes for color, flavor, and added vegetables is always a bonus. Other vegetables you can use include spinach, kale, asparagus, and carrots.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- You can virtually use any type of pasta you want, but preferably stick to longer pastas like spaghetti, fettuccine, angel hair, or even bucatini (hollowed spaghetti).
- Feel free to use a gluten free pasta too.
- Swap out the veggies for dark greens like spinach, kale, or even arugula.
- You don't need to add the tomatoes if you don't want to.
How to make linguine aglio e olio
Step 1: In a large frying pan, melt a tablespoon of butter over medium heat. Once the butter has melted, add the zucchini and cook for 3-4 minutes or until softened and the zucchini becomes slightly translucent.
Pour in the sliced tomatoes and continue to cook down for another 3-4 minutes. Season with a little salt, cover and let cook on a low flame.
Step 2: While the vegetables cook, bring a large pot of water to a boil, then cook the linguine until al dente. Remember to leave ¼ cup of pasta water aside to add to the vegetables in the pan.
Once the pasta is done cooking, strain and add the reserved pasta water, garlic, and pasta directly to the pan of vegetables. Stir to combine, then add a pinch more salt, the olive oil, and toss to combine. Plate with cracked black pepper, a garnish of thyme, and optional parmesan cheese.
Linguine Garlic and Oil FAQs
This recipe does well in the fridge for up to 4 days. If you want to store it, be sure to use an airtight container. For the freezer, you can definitely freeze for up to 1-2 months. Use an airtight container and store flat. Thaw in the fridge. To warm up, you can add the pasta to a large frying pan with a tablespoon of oil or water, and warm on a medium heat.
You can add some freshly grated parmesan cheese to the pasta, and add a little more pasta water. Stir to incorporate.
As I mentioned earlier, long pastas like linguine, spaghetti, fettuccine and angel hair are great for this as it absorbs the oil really well. You can also use a gluten free pasta as well.
Try out these other easy, weeknight pasta recipes:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Linguine Aglio e Olio (Garlic and Oil)
Equipment
- large frying pan
- large pot
- tongs
- measuring bowls
Ingredients
- 1 lb Linguine Pasta
- 1 tablespoon Butter
- 2 medium Zucchini sliced thin
- 1 cup Cherry Tomatoes halved
- 4 cloves Garlic thinly sliced
- 5 tablespoon Olive Oil
- ¼ cup Pasta Water
- ½ oz Fresh Thyme optional
- Salt to taste
- Black Pepper to taste
Instructions
- In a large frying pan, melt a tablespoon of butter over medium heat. Once the butter has melted, add the zucchini and cook for 3-4 minutes or until softened and the zucchini becomes slightly translucent.
- Pour in the sliced tomatoes and continue to cook down for another 3-4 minutes. Season with a little salt, cover and let cook on a low flame.
- While the vegetables cook, bring a large pot of water to a boil, then cook the linguine until al dente. Remember to leave ¼ cup of pasta water aside to add to the vegetables in the pan.
- Once the pasta is done cooking, strain and add the reserved pasta water, garlic, and pasta directly to the pan of vegetables. Stir to combine, then add a pinch more salt, the olive oil, and toss to combine.
- Plate with cracked black pepper, a garnish of thyme, and optional parmesan cheese.
Marie says
I cannot get over how easy and delicious this recipe was! The addition of zucchini and cherry tomatoes make this such a beautiful dish for summer. Can't wait to make it again!