Mediterranean Garlic And Olive Oil Pasta Recipe

This recipe is a total game-changer because it brings together the fresh, vibrant flavors of the Mediterranean in such an easy and satisfying way. Plus, the combo of garlic, olives, and Parmesan creates this incredible umami richness that’s just irresistible!

My Mediterranean Garlic and Olive Oil Pasta combines 12 ounces of spaghetti with the rich flavors of 1/2 cup extra virgin olive oil and 6 cloves of garlic for a dish simple in composition yet complex in taste. The addition of 1/4 cup sliced Kalamata olives rounds out the flavors nicely, balancing the richness of the oil and the intensity of the garlic.

I use crushed red pepper to amp up the mild heat factor and finish with chopped parsley and lemon zest for a flavor that snaps.

Ingredients

Spaghetti:
Carbohydrates, supplying energy and sustenance, are the true comfort foods.

Extra Virgin Olive Oil:
Abundant in beneficial fats, advantageous for heart health.

Garlic:
Contributes fragrant taste and possible immune-boosting benefits.

Crushed Red Pepper Flakes:
The introduction of mild heat coupled with a metabolism boost.

Parsley:
The antioxidants are in abundance in the herbs and the spices, especially in fresh ones, like the one in my backyard.

Fresh herbs provide so many nutrients, and they really are free.

I could not resist getting my daughter an herb garden for her birthday last year.

Parmesan Cheese:
Contributes protein and calcium, with umami flavor.

Kalamata Olives:
Provide delicious taste, abundant in healthful fats and antioxidants.

Ingredient Quantities

• 12 ounces of spaghetti or your choice of pasta
• 1/2 cup of extra virgin olive oil
• 6 cloves of garlic, thinly sliced
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of chopped fresh parsley
• 1/2 cup of grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon zest (optional, for garnish)
• 1/4 cup of pasta water, reserved
• 1/4 cup of pitted and sliced Kalamata or black olives

Instructions

1. In a big saucepan, prepare the spaghetti as per the package instructions until it reaches the desired tenderness. Set aside 1/4 cup of the water used to cook the pasta, then pour the pasta into a colander to drain.

2. While the pasta is cooking, place 1/2 cup of extra virgin olive oil in a large skillet and heat it over medium heat.

3. Add the garlic that has been sliced paper-thin to the skillet and sauté for 1-2 minutes until it is aromatic and just turning golden. You must be cautious—this is where the potential for disaster lies. Burning the garlic will ruin your dish and make your entire kitchen smell bad.

4. Add in the crushed red pepper flakes and cook them for another 30 seconds to harness their flavor.

5. The sliced Kalamata or black olives go into the skillet to heat with the other ingredients for about 1 minute.

6. Lower the heat to low and add the pasta that has been drained into the skillet.

7. Add the reserved 1/4 cup of pasta water, and stir to combine and coat the pasta evenly with the garlic olive oil mixture.

8. Take the dish off the heat and incorporate the following ingredients: 1 cup of fresh parsley, chopped; 1/2 cup of finely grated Parmesan cheese; salt to taste; and freshly ground black pepper to taste. Make sure to mix it all up real well.

9. Allocate the pasta to individual serving dishes and, if you like, top with more grated Parmesan and the zest of a lemon.

10. Serve at once, savoring the lively flavors of this Pan-Mediterranean dish.

Equipment Needed

1. Large saucepan
2. Large skillet
3. Colander
4. Measuring cups
5. Measuring spoons
6. Chef’s knife
7. Cutting board
8. Wooden spoon or spatula
9. Microplane or grater
10. Serving dishes

FAQ

• Q: Can I use a different pasta other than spaghetti?You can use any pasta you like, such as fettuccine, linguine, or penne.
• Q: What can I substitute for fresh parsley?If preferred, you can use fresh basil or cilantro in place of this, though the flavor will be somewhat different.
• Q: Is it possible to add protein to this dish?Absolutely; this pasta would be good with either grilled chicken or shrimp to add protein.
• Q: How can I store leftovers?Q: Keep the pasta in a sealed container for as long as 3 days in a cool space like a fridge.
• Q: Can I omit the Parmesan cheese for a vegan version?A: Yes, a vegan-friendly option can use a vegan Parmesan substitute or nutritional yeast.
• Q: How can I make the dish less spicy?A: To suit your spice preference, just reduce or omit the crushed red pepper flakes.
• Q: Is lemon zest necessary?A: Lemon zest is optional but recommended for maximum flavor.

Substitutions and Variations

Spaghetti: Use linguine, fettuccine, or any other pasta you desire in place of spaghetti.
Extra virgin olive oil: Replace with standard olive oil or avocado oil if you’d prefer a different taste.
Garlic: If you don’t have fresh garlic, substitute it with garlic powder (use 1 teaspoon).
Fresh parsley: If you don’t have fresh parsley, you can replace it with equal amounts of either fresh basil or fresh oregano.
Kalamata olives: Replace with green olives or capers for a salty substitute.

Pro Tips

1. Perfectly Cooked Pasta Make sure to cook the pasta just until al dente, as it will continue to cook slightly when mixed with the hot oil and garlic. This ensures your pasta has the perfect texture and doesn’t become mushy.

2. Garlic Timing Watch the garlic closely as it sautés. It should become golden and aromatic, but not brown. Browned or burnt garlic will taste bitter and can overpower the dish.

3. Pasta Water Magic Don’t forget to reserve the pasta water before draining. The starchy water helps to emulsify the sauce, making it silky smooth and helping it cling to the pasta.

4. Fresh Citrus Hint Add a touch of lemon zest at the end. The brightness of the zest complements the richness of the olive oil and cheese, adding a fresh pop to the dish.

5. Cheese and Pepper Adjustments Taste the pasta before adding salt, as Parmesan cheese and olives are naturally salty. Season with extra salt and freshly ground black pepper only if needed.