Olive aglio e olio

Name: Olive aglio e olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 200 g linguine; 3½ tbsp Italian extra virgin olive oil (we used Pacciano); 4 clove/s garlic, thinly sliced; ¼ tsp chilli flakes (optional); 70 g mixed pitted olives (eg Mediterranean Nocellara, Kalamata & Gordal Olives), roughly chopped; 25 g pack flat leaf parsley, finely chopped

Aglio e olio is one of those traditional Italian dishes that is more than the sum of its parts – a rustic tangle of pasta flavoured simply with garlic and olive oil. We’ve added a handful of olives, so you get a little tangy pop with every mouthful. If you like a crunchy topping, this is really good with pangrattato, those crunchy Italian breadcrumbs; you can make a speedy version by crushing some ready-made olive oil croutons using a pestle and mortar.

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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200g linguine
3½ tbsp Italian extra virgin olive oil (we used Pacciano)
4 clove/s garlic, thinly sliced
¼ tsp chilli flakes (optional)
70g mixed pitted olives (eg Mediterranean Nocellara, Kalamata & Gordal Olives), roughly chopped
½ x 25g pack flat leaf parsley, finely chopped

Bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. Meanwhile, warm the olive oil in a large frying pan over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle for 1-2 minutes, until the garlic is fragrant and just lightly golden. Scoop 1-2 tbsp pasta water into the pan to stop it cooking, then remove from the heat and set aside to infuse.
When the pasta is ready, scoop out a mug of the cooking water, then drain. Toss the linguine in the pan with the garlicky olive oil over a medium heat, adding the olives and most of the parsley, plus a little of the pasta water until the pasta is well coated; season. Serve straight away, scattering over the remaining parsley.

Typical values per serving when made using specific products in recipe