Aglio e Olio

Linguine Aglio e Olio

I have recently discovered the simplest-to-make pasta – Aglio e Olio – and tonight I made it with linguine noodles. I have also previously made it with a butternut squash ravioli pasta. Both times it has been out of this world amazing.

Did I mention it is simple to make? It is. Heat the olive oil in a pot (or a pan), slice up some cloves of garlic and toss it into the hot oil.

Aglio e Olio

Give it a shake of salt, a grind of black pepper, and it is ready for the pasta – which should have been cooking while you were doing the things to the garlic and olive oil.

Aglio e Olio

Aglio e Olio – amazing. So simple and yet such great flavours. If you don’t have picky eaters who are quick to say “It is too spicy” then feel free to add a pinch of red pepper flakes when you are browning the garlic.

So completely simple! And basically, you use what is in your pantry or your fridge. You have dry noodles? Cook them up. You have some greens? Add them in as well – just be aware that if you post a picture of it on Instagram and say that it is Aglio e Olio and there are greens in it…someone will try to straighten you out about what REAL Aglio e Olio is like.

Aglio e Olio

Of course the best part? My kids actually loved it and COMPLETELY finished it all off! That is almost unheard of around here these days.