Linguine Aglio e Olio (Garlic and Oil)
This recipe for a linguine aglio e olio (pasta with garlic and oil) is easy to make any day of the week, and packs a ton of fresh flavor.
Servings: 6 servings
Calories: 260kcal
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.
Notes
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.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 2mg
