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.
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
Want food fast? Just cook some pasta and put together a quick sauce from sweet tomatoes, zesty garlic, and salty olives.
Earthy porcini mushrooms, sausage, beef, white wine, and a bit of cream, all simmered gently and served with hearty fresh pasta. Sooo good, you may never want the usual red sauce again.
A burst of bright flavor from nutty olives, a squeeze of fresh lemon, and golden friend panko. A wonderful, and easy summer treat.
Rich, thick, and pantry friendly too with canned tomatoes, dried herbs, and a jar of artichokes. Start the sauce simmering, make the pasta and you’re ready to eat in half an hour.