Save It Spaghetti Aglio e Olio with Green Olives is my go to for those evenings when I crave comfort but want something vibrant too. This classic Italian pasta is all about garlic infused olive oil but the addition of briny green olives turns it into an even more satisfying meal that bursts with flavor and takes almost no time at all.
I first whipped this up on a busy weeknight when groceries were running low and it was a total hit. Now it is my failsafe answer to last minute dinner guests or whenever I want big flavor with little effort.
Ingredients
- Spaghetti or other long pasta: provides the base for this sauce and holds the flavor beautifully. For best results grab Italian made pasta with a rough exterior so the oil clings to every strand
- Extra virgin olive oil: brings a deep peppery richness. Invest in a fresh bottle for the best aroma and taste
- Garlic: is the soul of the dish giving a mellow heat and aroma. Choose firm plump cloves for max freshness
- Red pepper flakes: add gentle heat and balance the richness. I like to use a pinch more if I am in the mood for a spicy kick
- Green olives: bring a salty tangy depth. Look for high quality brined olives and slice them yourself since pre sliced ones can taste dull
- Salt and black pepper: balance flavors. Taste and adjust after tossing since olives already add saltiness
- Fresh parsley: gives color and a pop of herby flavor. Use flat leaf if possible and chop right before serving
- Lemon zest: is optional but I highly recommend it for a citrus lift and brightness
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and add the spaghetti. Stir well to prevent sticking. Cook until al dente checking a minute before the package says. When the pasta is nearly done dip out a cup of the pasta water and save. Drain pasta in a colander
- Infuse the Oil:
- Pour olive oil into a large skillet and warm over medium heat. Add the sliced garlic and red pepper flakes. Stir constantly watching as the garlic softens and becomes just golden about two to three minutes. Do not let it get brown or bitter
- Sauté the Olives:
- Add the green olives to the skillet with the garlic and oil. Stir together and let them warm through cooking for another one to two minutes until their briny aroma blooms
- Combine Pasta and Sauce:
- Tip the drained spaghetti into the skillet. Add a splash of the reserved hot pasta water. Use tongs to gently toss the pasta so every strand gets a glossy coating from the oil and olive mixture. Cook together on low heat just until the sauce clings to the pasta and thickens slightly
- Season and Finish:
- Taste the pasta first then sprinkle with salt and black pepper only as needed. Remember the olives are salty so you may need less salt than usual
- Garnish and Serve:
- Take the skillet off the heat. Sprinkle with chopped parsley and lemon zest if using. Toss once more and serve straight away while everything is steamy and aromatic
Save It Green olives are my personal favorite for pasta because their briny bite always reminds me of seaside trips in Italy. The first time I made this with my family we crowded around the skillet scooping bites before it hit the table and it has been a joyful tradition since.
Storage Tips
Let leftover spaghetti cool to room temperature then transfer to an airtight container and refrigerate for up to three days. Add a drizzle of fresh olive oil before reheating to revive the flavors. You can warm leftovers gently on the stove or in the microwave with a splash of water
Ingredient Substitutions
Swap linguine or fettuccine for spaghetti for a pleasant textural change. Black olives can stand in for green for a milder flavor or you can add a handful of capers for extra brininess. Feel free to add sautéed mushrooms or baby spinach for more substance
Serving Suggestions
Serve this pasta with a simple green salad tossed in a lemony vinaigrette or a plate of juicy sliced tomatoes dressed with salt and pepper. It also goes well with crusty bread to mop up any garlicky oil from your plate. For a heartier meal add a side of roasted vegetables
Cultural Context
Spaghetti aglio e olio is a pantry favorite in Italy tracing roots to Naples where resourceful cooks rely on basic ingredients. It is admired for its honest flavors and no fuss preparation. The addition of green olives is my take on giving this tradition a bright zesty twist
Seasonal Adaptations
Add fresh baby arugula in late spring for a peppery finish. Ferment your own olives in the fall and use them here for unmatched flavor. Fresh basil or mint can swap for parsley in summer for a garden inspired variation
Success Stories
Many readers have written to say this recipe helped them master a real Italian classic. One friend even won over a picky eater by serving this at a casual pasta night and now it is a regular in their family’s weekly rotation. The few simple steps are easy to memorize and invite endless tweaks
Freezer Meal Conversion
While best fresh you can freeze portions in airtight containers for up to a month. Reheat from frozen in a skillet with a bit of water and more olive oil. I recommend adding parsley and lemon zest after reheating to restore their brightness
Save It This recipe is a celebration of humble ingredients and how a few pantry staples can come together for a beautiful meal. The briny olives and aromatic garlic oil ensure your dinner is anything but ordinary.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, while spaghetti is traditional, linguine or fettuccine also work well in this dish.
- → How spicy is this dish?
The heat level is mild, as only a pinch of red pepper flakes is used. Adjust to your taste preference.
- → Are green olives necessary?
Green olives add briny flavor, but you may substitute with black olives or omit them for a milder taste.
- → Is this suitable for vegan or dairy-free diets?
Yes, this dish contains no animal products or dairy, making it vegan and dairy-free friendly.
- → Can I add protein to this dish?
To boost protein, consider adding chickpeas, sautéed mushrooms, or grilled tofu alongside the pasta.
- → What side dishes pair well?
A crisp green salad and a light white wine are great accompaniments to complement the pasta flavors.