Spaghetti Aglio Burro Ed Olio Con Le Olive
Elevate your weeknight pasta game with the irresistible flavors of Spaghetti Aglio Burro Ed Olio Con Le Olive—a rustic yet refined Italian classic with a luxurious twist! This recipe combines the simplicity of garlic-infused olive oil (aglio e olio) with the richness of melted butter and the briny burst of sliced black olives, creating a perfectly balanced, savory sauce that clings to every strand of spaghetti. A touch of red chili flakes adds a gentle kick, while fresh parsley brightens the dish with vibrant herbaceous notes. Ready in just 30 minutes, this quick and easy pasta dish is ideal for busy nights and can be elevated further with an optional sprinkling of grated Parmesan cheese. Whether you’re craving authentic Italian comfort food or looking for a show-stopping main course, this spaghetti recipe is a true celebration of simple, bold ingredients.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons extra-virgin olive oil
- 50 grams unsalted butter
- 5 whole garlic cloves
- 100 grams black olives (pitted and sliced)
- 1 teaspoon red chili flakes
- 2 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 50 grams grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the spaghetti.
While the pasta cooks, prepare the sauce. Peel and thinly slice the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and saute gently, stirring often, until fragrant and slightly golden, about 2-3 minutes. Be careful not to burn the garlic.
Stir in the butter and let it melt completely, combining it with the garlic-infused oil.
Add the sliced black olives and red chili flakes to the skillet. Cook for 1-2 minutes, allowing the flavors to meld together.
Reduce the heat to low, then add the drained spaghetti to the skillet. Toss to coat the pasta with the garlic, butter, and olive oil mixture.
If the pasta seems too dry, add a splash of the reserved pasta water and continue tossing until the desired consistency is achieved.
Stir in the chopped parsley, and season with salt and freshly ground black pepper to taste.
Divide the spaghetti among serving plates. Garnish with additional parsley, and if desired, sprinkle generously with grated Parmesan cheese.
Serve immediately and enjoy your Spaghetti Aglio Burro Ed Olio Con Le Olive!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.7 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
