Spaghetti Aglio e Olio Olives (Printable Version)

Spaghetti coated in garlic olive oil, briny green olives, fresh parsley, and optional lemon zest for vibrant flavor.

# What You'll Need:

→ Pasta

01 - 14 ounces dry spaghetti

→ Sauce

02 - 6 tablespoons extra virgin olive oil
03 - 6 cloves garlic, thinly sliced
04 - 1/2 teaspoon red pepper flakes
05 - 1 cup pitted green olives, sliced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Garnish

08 - 1/4 cup fresh parsley, chopped
09 - Zest of 1 lemon (optional)

# Directions:

01 - Boil spaghetti in a large pot of salted water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - While spaghetti cooks, heat olive oil in a large skillet over medium heat. Sauté sliced garlic and red pepper flakes until the garlic turns golden and aromatic, about 2 to 3 minutes. Do not let the garlic burn.
03 - Add the sliced green olives to the skillet and cook for 1 to 2 minutes, stirring to integrate flavors.
04 - Add drained spaghetti to the skillet with a splash of reserved pasta water. Toss gently over low heat until the noodles are evenly coated and the sauce slightly emulsifies.
05 - Season with salt and freshly ground black pepper according to preference.
06 - Remove the skillet from heat. Sprinkle with chopped parsley and lemon zest if desired, and toss to distribute.
07 - Transfer to plates and serve immediately.

# Additional Tips::

01 -
  • Quick to make with just twenty two minutes from start to finish
  • Uses affordable pantry staples and easy to find fresh ingredients
  • Naturally vegan and dairy free with simple gluten free adaptation
  • Zippy lemon and fresh parsley keep the dish bright and lively
02 -
  • Naturally vegan and adaptable for gluten free diets with one swap
  • Loaded with healthy fats from olive oil and full of Mediterranean flavor
03 -
  • Use the best olive oil you can afford since the flavor shines through in this simple recipe
  • Slice garlic as thinly as possible for even infusion and to avoid bitterness
  • Always reserve pasta water to help bind the sauce and adjust consistency to your liking

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