Simple, rustic, and bursting with bold Mediterranean flavor, Spaghetti Aglio e Olio with Green Olives takes the classic Italian garlic-and-oil pasta and elevates it with the briny punch of green olives. This recipe is all about balance—nutty olive oil, spicy chili flakes, savory garlic, and the salty richness of olives come together in a dish that feels indulgent yet incredibly light. It’s a perfect pantry meal for weeknights when you want something fast, satisfying, and sophisticated.
🧾 Ingredients:
- 12 oz spaghetti
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (adjust to taste)
- ½ cup green olives, pitted and chopped
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan or Pecorino for serving
- Optional: lemon zest for brightness
👩🍳 Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the rest.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced garlic and cook until just golden and fragrant, about 2–3 minutes. Do not let it burn.
- Add Heat and Olives: Stir in red pepper flakes and chopped green olives. Cook for another 1–2 minutes to let the flavors meld.
- Toss the Pasta: Add the drained spaghetti to the skillet along with a splash of reserved pasta water. Toss everything together until well coated and glossy. Season with salt and black pepper.
- Serve and Garnish: Plate the pasta and garnish with fresh parsley. Add a sprinkle of cheese or a touch of lemon zest if desired.
This twist on Aglio e Olio brings salty, tangy depth to a minimalist favorite. It’s an elegant yet easy meal you’ll come back to often.