I am excited for multiple reasons today. First, my husband and I are currently in one of my favorite cities: Chicago. Just for fun. We’re trying to squeeze in long weekend trips here and there before the baby arrives this fall. Within the last year or so, we’ve gone to New Orleans, Boston, DC, and Toronto over long weekends. Just to explore a new place and see the sights. All amazing trips. Speaking of baby, that reminds me of my second reason for excitement: we found out the gender of our baby earlier this week! If you follow me on Instagram, then this is old news.
Yup, we’re having a baby boy! Thanks to Pinterest for the announcement idea. I am thrilled (my husband is thrilled times four billion, haha), excited, and freaked out all at once. To think that I will have a LITTLE BOY running around someday…man, that just messes with my head. In a good way!
I can’t wait to serve that little boy a fun pasta dish like this one someday. Which is my third reason for excitement. Pasta always makes me excited.
The thing is, I’m kinda copping out again. This recipe doesn’t really count as a recipe. It is hands down the easiest pasta I’ve ever made.
Don’t let the simplicity fool you, though! This dish is PACKED with flavor, despite not being the most beautiful to look at. I had a hard time styling this pasta for photos because there are no physically “substantial” ingredients besides the pasta. It’s just pasta tossed in a cheesy, herby, garlicky olive oil sauce. It’s one of those humble dishes that may not look very impressive, but it tastes rich and hearty. Total comfort food.
I’ve made this dish several times now, and each time, it comes out a tad differently. Which I love. Sometimes, I up the red pepper flakes and end up with a spicier version. Sometimes, I change up the herbs. Sometimes I throw in a handful or two of spicy arugula for some extra green and nutrition. The recipe listed below is my basic method for this dish. You can adjust the ingredient quantities as desired and add whatever you like! The base is simply a good amount of olive oil, lots of garlic, some red pepper flakes, tons of fresh herbs, and sharp cheese. The rest is up to you.
Another thing I love about this pasta: IT IS FAST. The longest part of putting this dish together is waiting for the pasta water to boil, and since I am the most impatient person in the world, this part is torture for me. I must lift the lid of the pot 3944872847 times to peek in to see if it’s up to a boil yet. Sigh.
Let’s hope my kid inherits his father’s patience and not mine. I DO hope he inherits my love for pasta…because I have plans to make this one for years to come.
Linguine Aglio Olio (makes 4 servings)
1 lb whole-wheat linguine
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced or pressed
1 teaspoon red pepper flakes (or more, to taste)
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 cup grated pecorino cheese
Salt and pepper, to taste
1. Cook the pasta to el dente in salted boiling water. While the pasta is cooking, heat the olive oil and butter in a large skillet. Once hot, add the garlic and red pepper flakes. Stir constantly to avoid burning the garlic. Reduce the heat and allow the garlic to cook until soft and very fragrant.
2. Add the pasta to the skillet, along with a few tablespoons of the cooking water, and toss to combine. Add the fresh herbs and cheese and toss again to combine. Serve warm garnished with additional cheese or herbs.