Linguine Aglio e Olio

This recipe for Linguine Aglio e Olio features perfectly cooked Barilla Linguine pasta coated in an aromatic garlic and olive oil sauce, topped with parsley, Parmesan cheese and toasted panko breadcrumbs.

Disclosure: This post is sponsored by Barilla Canada. All images and opinions expressed are solely my own.

What would you do to please your kids?

My pasta-loving kids love the texture and taste of Barilla pasta, and I love that it's made with non-GMO ingredients, so I always have Barilla in my pantry.

Barilla is Italy's #1 brand of pasta and it's no wonder as you can really taste the use of high-quality ingredients in their pasta.

One of my son's favourite dishes is Linguine Aglio e Olio.

I promise, it's a fancy name for a simple dish made of high-quality ingredients. 

What is aglio e olio?

In Italian, "aglio" means garlic and "olio" refers to "olive oil."

With its origins from Naples, aglio e olio is typically made with spaghetti, but I love using Barilla Linguine for this dish.

Linguine pairs well with the aglio e olio as its thicker strand picks up the garlic olive oil sauce nicely. 

Why you'll love this recipe

This recipe for Linguine Aglio e Olio is incredibly simple to make and comes together in less than 20 minutes.

Using Barilla Linguine guarantees that your pasta will come out with perfect al dente texture every time.

You'll only need a handful of ingredients to make this delicious, yet easy sophisticated dish.

Most of the ingredients are already likely in your kitchen pantry, which makes this a perfect weeknight meal.

Ingredients you'll need

• Barilla Linguine: cooks to al dente perfection in about 10 minutes, and its wider strand picks up the fragrant garlic and olive oil sauce easily
• salt: use sea salt, or kosher salt
• olive oil: use a high-quality olive oil for the best flavour
• garlic cloves: thinly sliced
• fresh parsley: chopped, adds a little freshness to round off the dish

For extra texture and flavour, I added the following ingredients: 

• red pepper flakes: adding red pepper flakes technically makes it an "aglio e olio peperoncino"; optional, if you don't like spicy, feel free to omit
• Parmesan cheese: freshly grated, use a high-quality Parmesan cheese that you enjoy; aglio e olio purists will note that cheese is not included in the dish, but it adds a little salty depth of flavour that flavours the linguine
• panko breadcrumbs: toasted; adds a crisp, crunchy texture that balances the satiny texture of the linguine

How to make it

Heat up a large pot of water and bring to a boil.

Add 1 tablespoon of salt to the water and add in the Barilla Linguine.

Cook the linguine according to the package directions, until al dente.

Drain the linguine into a colander and reserve about 1 ½ cups of hot pasta cooking water. Set aside.

In a large shallow pot or sauté pan, add 1 tablespoon olive oil and heat over medium heat. 

Add panko breadcrumbs and toast until golden and crisp, about 2 minutes. 

Use a slotted spoon to remove the panko breadcrumbs and place onto paper towel to drain. Set aside.

Using the same pan, heat 3 tablespoons olive oil, add in the sliced garlic and fry, stirring constantly, until lightly golden on the edges. Be careful not to burn the garlic.

Add in the red pepper flakes if using, and fry for another 30 seconds.

Carefully add in about 1 cup of the reserved pasta cooking water to the garlic/oil mixture, and bring to a boil, until the liquid has reduced by about one third. Add in ½ teaspoon salt and stir.

Next, add the drained linguine into the sauce and use tongs to coat the pasta.

Take the pan off the heat and finish with chopped parsley, Parmesan cheese and toasted panko breadcrumbs.

How to serve

Serve the Linguine Aglio e Olio immediately with additional chopped parsley, grated Parmesan cheese and fried panko breadcrumbs.

This dish is best served right away.

Feel free to serve with some focaccia bread on the side.

How to store & reheat

If you have any leftovers, store in a airtight container in the fridge for up to 3 days.

To reheat, you can easily microwave the pasta with a splash of water until warmed through.

Note: Store the garnishes -- parsley, Parmesan cheese and panko breadcrumbs separately from the linguine.

Expert tips

Salt the pasta cooking water before cooking: this will help flavour the pasta.

Don't rinse the pasta: rinsing the pasta removes the starches that help the sauce cling to it.

Save extra cooking pasta water: the starchy cooking water creates the sauce for the linguine.

If the pasta feels a little dry: drizzle in a little of the saved cooking pasta water to help loosen it up.

Other recipes you may like

You may also enjoy these recipes:

Hong Kong-Style Macaroni Soup

The Best Focaccia

Pizza Waffles

Be sure to check out Barilla.ca for more delicious pasta recipes!

Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 7 votes

Linguine Aglio e Olio (Linguine with Garlic & Olive Oil)

This recipe for Linguine Aglio e Olio features perfectly cooked linguine pasta coated in an aromatic garlic and olive oil sauce, topped with parsley, Parmesan cheese and toasted panko breadcrumbs.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dinner, Main Course

Cuisine: American, Italian

Servings: 6

Calories: 122kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 Tbsp + ½ teaspoon sea salt divided
• 1 lb Barilla Linguine
• 4 tablespoon olive oil divided
• ¼ C panko breadcrumbs
• 10 cloves garlic sliced thinly
• 1 teaspoon red pepper flakes optional
• ¼ C fresh parsley chopped
• ¼ C grated Parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

• Heat up a large pot of water and bring to a boil.
• Add 1 tablespoon of salt to the water and add in the Barilla Linguine.
• Cook the linguine according to the package directions, until al dente.
• Drain the linguine into a colander and reserve about 1 ½ cup of hot pasta cooking water. Set aside.
• In a large shallow pot or sauté pan, add 1 tablespoon olive oil and heat over medium heat.
• Add panko breadcrumbs and toast until golden and crisp, about 2 minutes.
• Use a slotted spoon to remove the panko breadcrumbs and place onto paper towel to drain. Set aside.
• Using the same pan, heat 3 tablespoons olive oil, add in the sliced garlic and fry, stirring constantly, until lightly golden on the edges. Be careful not to burn the garlic.
• Add in the red pepper flakes if using, and fry for another 30 seconds.
• Carefully add in about 1 cup of the reserved pasta cooking water to the garlic/oil mixture, and bring to a boil, until the liquid has reduced by about one third. Add in ½ teaspoon salt and stir.
• Next, add the drained linguine into the sauce and use tongs to coat the pasta.
• Take the pan off the heat and finish with chopped parsley, Parmesan cheese and toasted panko breadcrumbs.

Nutrition

Calories: 122kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1049mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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