Garlic and Chili Oil Linguine (Aglio e Olio Style)
A simple and flavorful Garlic and Chili Oil Linguine recipe made with olive oil, garlic, red chili, and fresh parsley — perfect for a quick yet delicious meal.
This Garlic and Chili Oil Linguine recipe is inspired by the classic Italian dish Aglio e Olio. It features simple pantry staples like garlic, olive oil, chili flakes or fresh peperoncini, and fresh parsley. The result is a beautifully aromatic, spicy, and satisfying pasta dish that’s quick enough for a weeknight meal but elegant enough to serve guests. Ideal for vegetarians, this recipe is both wholesome and full of flavor.
Ingredients
Nutritional Information
- Calories: 520
- Total Fat: 24g
- Saturated Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
Directions
1. Boil the Pasta Water
Bring a large pot of salted water to a boil.
2. Infuse the Oil with Garlic and Chili
Heat olive oil in a deep pan, then add garlic and chili to release their aroma and flavor.
3. Flavor the Oil with Parsley
Add a whole parsley leaf briefly to the oil, then remove it before proceeding.
4. Cook the Pasta
Boil the linguine or spaghetti until al dente; reserve some pasta water before draining.
5. Create the Sauce Base
Let the oil cool slightly, then add pasta water and reduce the liquid to concentrate flavor.
6. Combine Pasta with Sauce
Add pasta to the pan, toss well, and mix in chopped parsley. Adjust consistency with more pasta water if needed.
7. Final Seasoning and Serve
Season with salt if necessary, plate the pasta, and finish with a drizzle of sauce before serving.
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