🍝 Linguine aglio e olio
Linguine aglio e olio is one of the simplest Italian pastas: linguine tossed with olive oil gently infused with sliced garlic and chili, then finished with parsley. The garlic turns golden and fragrant, and a splash of pasta water makes the oil cling to the strands. It is served hot, straight after tossing, as a quick midnight or weeknight meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g linguine
- 4 garlic cloves, thinly sliced
- 4 tbsp olive oil
- 1 dried chili, crumbled, or ½ tsp chili flakes
- Handful of parsley, chopped
- Salt
Method
- Cook the linguine in well-salted water until al dente; keep a cup of the water.
- Warm the oil over low heat with garlic and chili until the garlic is pale golden, about 3 minutes.
- Add the pasta and 4–5 tbsp pasta water and toss over the heat for 1 minute until glossy.
- Stir in parsley and serve immediately.
How to make it lighter
- The oil is most of the fat: 2 tbsp instead of 4 saves about 240 kcal for the pan; pasta water keeps it silky.
- Stick to 70–80 g dry pasta per person and add sautéed vegetables for volume.
- Toss in cherry tomatoes or spinach at the end to bulk up the plate for few calories.
History
Spaghetti or linguine aglio, olio e peperoncino is usually associated with Naples and the cooking of Campania, where it grew out of everyday pantry ingredients. It is now cooked in homes all over Italy as a classic late-night pasta.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Linguine aglio e olio and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →