📌 What Is Aglio e Olio (With a Twist)?
Spaghetti Aglio e Olio is the definition of Italian pantry magic: garlic and olive oil transform into a rich, savory sauce that coats perfectly al dente spaghetti. This version adds briny green olives for a punchy Mediterranean upgrade — the salt, the acid, the edge. It’s a weeknight pasta with dinner party swagger.
🛒 Ingredients (Serves 2–3)
- 8 oz spaghetti
- ¼ cup extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes (adjust to taste)
- ⅓ cup green olives, pitted and roughly chopped (Castelvetrano or Cerignola preferred)
- Zest of 1 lemon
- Juice of ½ lemon
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1–2 tablespoon pasta water to emulsify
🔥 Instructions
- Cook the pasta:
Boil spaghetti in well-salted water until just shy of al dente. Reserve ½ cup pasta water and drain. - Infuse the oil:
In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes. Sauté 1–2 minutes until garlic is golden, not brown. - Add olives:
Stir in chopped green olives and cook 1 minute to warm through. - Toss it all together:
Add drained spaghetti to the skillet with lemon zest, lemon juice, and a splash of pasta water. Toss vigorously to coat. Add more oil or water as needed to create a glossy sauce. - Serve:
Garnish with fresh parsley and extra lemon zest if desired. Eat hot with a cold glass of white wine.
🍋 Serving Suggestions
- Serve with shaved parmesan or pecorino if not vegan
- Pair with grilled shrimp, roasted veggies, or a bitter greens salad
- Makes a great base for adding chickpeas, anchovies, or sun-dried tomatoes
💡 Recipe Tips
- Use high-quality olives — their flavor carries the whole dish
- Garlic should be sliced, not minced — it cooks more evenly and won’t burn
- Add pasta water slowly and toss well to create that signature silky emulsion
- No lemon? Try a splash of white wine vinegar
Spaghetti Aglio e Olio with Green Olives
What Is Aglio e Olio (With a Twist)?
Spaghetti Aglio e Olio is the definition of Italian pantry magic: garlic and olive oil transform into a rich, savory sauce that coats perfectly al dente spaghetti. This version adds briny green olives for a punchy Mediterranean upgrade — the salt, the acid, the edge. It’s a weeknight pasta with dinner party swagger.
Ingredients
Ingredients (Serves 2–3)
- 8 oz spaghetti
- ¼ cup extra virgin olive oil
- 4 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes adjust to taste
- ⅓ cup green olives pitted and roughly chopped (Castelvetrano or Cerignola preferred)
- Zest of 1 lemon
- Juice of ½ lemon
- Salt to taste
- Fresh parsley chopped (for garnish)
- Optional: 1–2 tablespoon pasta water to emulsify
Instructions
Instructions
Cook the pasta:
- Boil spaghetti in well-salted water until just shy of al dente. Reserve ½ cup pasta water and drain.
Infuse the oil:
- In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes. Sauté 1–2 minutes until garlic is golden, not brown.
Add olives:
- Stir in chopped green olives and cook 1 minute to warm through.
- Toss it all together:
- Add drained spaghetti to the skillet with lemon zest, lemon juice, and a splash of pasta water. Toss vigorously to coat. Add more oil or water as needed to create a glossy sauce.
Serve:
- Garnish with fresh parsley and extra lemon zest if desired. Eat hot with a cold glass of white wine.
Notes
Serving Suggestions
Serve with shaved parmesan or pecorino if not vegan Pair with grilled shrimp, roasted veggies, or a bitter greens salad Makes a great base for adding chickpeas, anchovies, or sun-dried tomatoes 💡 Recipe Tips
Use high-quality olives — their flavor carries the whole dish Garlic should be sliced, not minced — it cooks more evenly and won’t burn Add pasta water slowly and toss well to create that signature silky emulsion No lemon? Try a splash of white wine vinegar 🌍 Cultural Context
Aglio e Olio is a staple of Neapolitan cucina povera — the cuisine of the poor — showcasing how a few ingredients can be transformed into something deeply satisfying. The addition of olives isn’t traditional but gives the dish a Southern Italian / Sicilian flair, making it perfect for summer menus or Mediterranean-style meal plans.
Serve with shaved parmesan or pecorino if not vegan Pair with grilled shrimp, roasted veggies, or a bitter greens salad Makes a great base for adding chickpeas, anchovies, or sun-dried tomatoes 💡 Recipe Tips
Use high-quality olives — their flavor carries the whole dish Garlic should be sliced, not minced — it cooks more evenly and won’t burn Add pasta water slowly and toss well to create that signature silky emulsion No lemon? Try a splash of white wine vinegar 🌍 Cultural Context
Aglio e Olio is a staple of Neapolitan cucina povera — the cuisine of the poor — showcasing how a few ingredients can be transformed into something deeply satisfying. The addition of olives isn’t traditional but gives the dish a Southern Italian / Sicilian flair, making it perfect for summer menus or Mediterranean-style meal plans.
Tried this recipe?Let us know how it was!
🌍 Cultural Context
Aglio e Olio is a staple of Neapolitan cucina povera — the cuisine of the poor — showcasing how a few ingredients can be transformed into something deeply satisfying. The addition of olives isn’t traditional but gives the dish a Southern Italian / Sicilian flair, making it perfect for summer menus or Mediterranean-style meal plans.
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