If you love simple pasta that still feels a little special, this Linguine Aglio e Olio with Chilli and Basil is one to keep.
Garlic and chilli are gently infused into good olive oil, then tossed through hot linguine with fresh parsley, basil, Parmesan and a little pasta water to bring everything together.
It is quick, full of flavour and made almost entirely from ingredients you probably already have in the kitchen.
This is my take on aglio e olio rather than a strictly traditional version. I love adding fresh basil because it lifts the whole dish and gives the garlic, chilli and Parmesan a fresher finish.
And yes, there is plenty of Parmesan.
Aglio e olio is a classic Italian pasta style built around two simple ingredients: garlic and olive oil.
From there, different versions may include chilli, parsley and other additions.
My version includes fresh chilli, chilli flakes, parsley, basil and plenty of Parmesan.
It is simple, but the flavour depends entirely on treating those few ingredients properly.
This is not the recipe to walk away from the stove.
The garlic needs to cook gently in the olive oil over low to medium-low heat.
You want it fragrant and soft, not dark brown.
Burnt garlic becomes bitter very quickly and can completely change the flavour of the whole dish.
Keep the heat gentle and let the garlic slowly perfume the oil.
I use both.
The fresh chilli gives the pasta a brighter heat, while the chilli flakes add a deeper background warmth.
If you prefer a milder pasta, reduce one or both.
If you love heat, add more.
This is one of those dishes where the chilli level is completely yours to control.
Before draining the linguine, reserve at least one cup of the pasta cooking water.
You may not use all of it, but it is worth having extra.
The starchy water helps the olive oil cling to the pasta and turns what could otherwise feel oily into a glossy coating.
Add it a little at a time rather than all at once.
You are looking for silky pasta, not watery pasta.
Parsley is the more familiar herb in this style of pasta, but adding fresh basil gives it such a lovely lift.
I added it one day because I wanted something fresher, and it completely changed the dish for me.
The basil works beautifully with the garlic, olive oil, chilli and Parmesan without overpowering any of them.
It is a small addition, but one I would not leave out now.
This is one of those recipes where the quality of the olive oil really matters because it is such a central ingredient.
Use a good-quality olive oil that you genuinely enjoy the flavour of.
You are not hiding it behind a heavy sauce.
It becomes part of the sauce.
Bring a large pot of well-salted water to the boil.
Cook the linguine according to the packet instructions until al dente.
Before draining, reserve at least one cup of the pasta water.
While the pasta cooks, add the olive oil to a large pan over low to medium-low heat.
Add the crushed garlic and cook gently.
Do not allow it to burn or become deeply browned.
Add the chopped fresh chilli and chilli flakes.
Allow everything to bubble gently in the oil for a couple of minutes.
At this point, you are simply infusing the olive oil with garlic and chilli.
Add the drained linguine directly to the pan.
Toss well so the pasta is coated in the garlic and chilli oil.
Add the chopped Italian parsley and fresh basil.
Toss again until the herbs are evenly distributed.
Add a small splash of reserved pasta water and continue tossing.
Add a little more if necessary until the linguine is glossy and beautifully coated.
Reduce the heat to very low or remove the pan from the heat.
Add the finely grated Parmesan and toss well.
Add another small splash of pasta water if needed to loosen the pasta.
Season with salt and freshly ground black pepper to taste.
Add more chilli if you want extra heat.
Finish with more Parmesan and serve immediately.
The trick is not to pour olive oil over pasta and stop there.
You need the pasta water.
The starch in the water helps the oil and liquid combine and cling to the linguine.
Keep tossing as you add the water.
That movement helps create the glossy finish you want.
Yes.
Linguine works beautifully because the long strands hold the garlic and chilli oil really well, but you can also use:
Use whatever long pasta you enjoy most.
A little lemon zest or a squeeze of lemon juice at the end gives the pasta even more freshness.
Stir baby spinach through the hot pasta just before serving.
Sauté sliced mushrooms before making the garlic oil, then add them back to the pasta at the end.
Add extra fresh chilli or chilli flakes.
No explanation needed. 😂
This pasta is lovely on its own, especially when you want a quick meat-free dinner.
If you want something alongside it, serve with:
This is not really a make-ahead pasta.
It is at its best straight from the pan while the linguine is hot, glossy and freshly coated in the garlic and chilli oil.
If it sits too long, the pasta continues absorbing the oil and moisture and loses some of that silky texture.
So this is one to make, plate and eat.
I love recipes like this because they prove you do not need a heavy sauce to make a really good bowl of pasta.
Garlic, chilli, olive oil, fresh herbs, pasta water and Parmesan are more than enough.
The basil gives it that little fresh pop I love, and the Parmesan makes everything better.
It is simple, quick and exactly the kind of pasta you can make when you want dinner without fuss.
Just watch the garlic, keep the pasta water and do not be shy with the Parmesan.
A quick linguine aglio e olio made with garlic, chilli, olive oil, fresh parsley, basil and plenty of Parmesan. Simple, fresh and ready in around 20 minutes.
GARLIC:
Keep the heat low while cooking the garlic. Burnt garlic will make the whole dish bitter.
PASTA WATER:
Reserve at least 1 cup before draining the pasta. You may not use all of it, but it helps create a glossy sauce.
PARMESAN:
Add the Parmesan over very low heat or off the heat to help it melt smoothly.
CHILLI:
Adjust both the fresh chilli and chilli flakes according to taste.
PASTA:
Linguine, spaghetti, bucatini, fettuccine or tagliatelle can all be used.
BASIL:
Fresh basil is not traditional in classic aglio e olio, but it gives this version a lovely fresh finish.
SERVE IMMEDIATELY:
This pasta is best eaten straight away while hot and glossy.
