Simple Linguine Aglio Olio

Linguine aglio olio has always been and will always be a staple in my house. I don’t think we had a Sunday dinner at Nana Lulu’s without it either. It is the most incredible, yummy bed to nestle my favorite chicken and meat dishes on. It is so versatile though that if I toss a few veggies in it makes a light, amazing meal on its own. Best of all, I can have it ready in minutes! I love the simplicity so much.

The sauce for the linguini aglio olio comes together in minutes!
First, I infused my olive oil with enough garlic to ward off Dracula himself. Once the garlic just barely started to brown, it was time to remove it. Because the sauce was so minimal, I thought it was important to not leave the actual garlic in. Just perfuming the oil with it did the trick.
Linguini is my personal favorite for this dish, but spaghetti or angel hair pasta also works!
While the sauce cooked, I quickly boiled up a pound of linguine. Linguine is my personal favorite for aglio olio sauce, but spaghetti or angel hair pasta also works really well. To me, it needs to be long pasta though because then it can form little nests to rest meat or veggies on.
The linguini aglio olio all tossed together!
I just tossed the linguine in the pan of sauce and it was ready! It only took a few minutes for a gorgeous side.

I served it immediately as a lovely bed for my chicken parmigiana since that is just always how it has been done in my family. It was so light, tender and flavorful! Linguine aglio olio was the perfect side but it also became an amazing lunch when I tossed it with roasted mushrooms. I loved how versatile it was. Enjoy this simple classic, friends!

linguini aglio olio
Simple Linguine Aglio Olio
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Simple Linguine Aglio Olio
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Side Dish
Servings: 6
  • 1 cup olive oil
  • 10 cloves garlic peeled
  • 2 tablespoons white wine
  • 2 pinches crushed red pepper
  • 2 pinches salt
  • 1 pound linguine
  • fresh parsley finely chopped as needed for garnish
  1. In a large rondeau pan, heat the olive oil over medium high heat. Add the garlic cloves and let them get golden in the oil for a minute. Then reduce the heat to low and add the white wine, crushed red pepper and salt. Allow the sauce to gently simmer for 15 minutes.
  2. Meanwhile, get a large pot of salted water on the stove to boil for the linguine. When it is boiling add the linguine and let it cook until perfectly tender. It usually takes about 8-10 minutes.

  3. The sauce should be done by this point so it is time to remove the garlic cloves and discard them. Drain the linguine and pour it into the pan of aglio olio sauce. Add a generous sprinkle of finely chopped parsley and thoroughly toss it all together. Serve immediately as a delicious bed for your favorite meat dish or on its own as a light meal!




2 thoughts on “Simple Linguine Aglio Olio”

  1. Simple is always best, I think. This is the quintessential pasta base and it’s so easy to throw together. Even on its own with a little parmesan on top, it’s just perfect!

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