Description
A quick and bold twist on the classic Italian spaghetti aglio e olio, this version includes green olives for a briny, savory punch that pairs perfectly with garlic and olive oil.
Ingredients
8 oz spaghetti
4 tbsp extra virgin olive oil
5 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
1/3 cup green olives, sliced
Salt to taste
2 tbsp chopped fresh parsley
1/4 cup reserved pasta water
Instructions
1. Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water.
2. While pasta cooks, heat olive oil in a skillet over medium-low heat.
3. Add sliced garlic and cook until golden, about 2–3 minutes.
4. Stir in red pepper flakes and sliced green olives. Cook for 1–2 minutes.
5. Drain pasta and add to skillet. Toss with oil, garlic, and olives.
6. Add a splash of reserved pasta water to loosen the sauce.
7. Stir in fresh parsley and adjust salt if needed.
8. Serve immediately with optional grated cheese or lemon zest.
Notes
Use Castelvetrano or Manzanilla olives for best flavor.
To make it vegan, skip cheese garnish.
Add shrimp, tofu, or chicken to make it more filling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg