This recipe makes me smile whenever I make it. You may wonder what’s so funny about linguine with garlic and olive oil? Nothing really, it just reminds me of a friend.
This friend does not cook. At all. I don’t think she’s ever used her oven. I was at her house one day and I was hungry. Nobody else wanted anything, so I started poking around in her fridge and cupboards (with permission).
I found some dried pasta, bouillon cubes, some olive oil, and a can of parmesan cheese. So, I made the “shelf stable” version of this recipe. They all looked at me as if I had walked on water or parted the seas!
It is, of course, much better if you have higher quality ingredients at hand. Here at home, I used fresh linguine, homemade chicken broth, and freshly grated parmesan cheese, along with high quality olive oil.
You can do it that way, the shelf stable way, or somewhere in-between. I won’t judge.
Linguine with Garlic and Olive Oil
A simple, weeknight dinner you can make even if your cupboards are nearly bare! It can be fancy (fresh pasta), or simple and basic (shelf stable ingredients). Great for those, what the heck do I eat for dinner nights. A lot of flavor without a lot of effort.
3 garlic cloves, minced
2T olive oil
2 quarts water
1 tsp salt
1/4 lb. linguine or spaghetti
1/3 cup chicken stock
freshly ground black pepper
freshly grated Parmesan cheese
Add the oil to a small frying pan. Put the garlic in the pan and cook over medium heat. until it turns slightly golden. Don't burn it! Stir it every once in a while, then turn off the heat and set it aside.
Bring the water to a boil in a medium saucepan. Add the salt.
If you are using dried pasta, add it, then stir it (to keep it from sticking).
Cook for 5-8 minutes until it's al dente (soft, but not mushy).
If you have fresh pasta, add it, stir, and watch carefully. The pasta is cooked when the water returns to a boil (a minute or two).
Drain the pasta and put it back in the pot.
Add the chicken broth and turn the heat back on to medium. Let the pasta/broth mixture simmer for a few minutes until most of the broth is absorbed.
Take the garlic/oil mixture you set aside and add that to the pasta pot. Using a spoon and a fork, toss the whole thing together, like a salad.
Remove to a plate and serve, topped with black pepper and grated cheese.
Substitutions and Variations for Linguine with Garlic and Olive Oil
- Make it more substantial with some cooked chicken or cooked shrimp
- Top it with some red pepper flakes
- Add a bit of lemon zest
- Use some anchovies (if you like them)
- Top with freshly toasted breadcrumbs
More Pasta Recipes
Pasta with Olives Tomatoes and Capers or Puttanesca
Summer Pasta with Green Olives and Feta Cheese
Spaghetti with Spinach and Lemon Cream Sauce
Pistachio Pesto Pasta Recipe