olive oil pasta

Simple, tasty olive oil pasta loaded with Mediterranean flavors.

Simple Mediterranean Olive Oil Pasta

lb thin spaghetti

garlic cloves, crushed

Salt

parsley

oz grape tomatoes, halved

scallions

tsp black pepper

oz marinated artichoke hearts, drained

olives,

feta

basil leaves, torn

lemon

red pepper flakes, optional

Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).

When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

Absolutely delicious, either hot or cold. My go to recipe for pasta nights.

This recipe is amazing!! Absolutely love it! The only slight change I made is to add a few more vegetables. Thank you Suzy for another winner!!

This is perfect. Thank you for sharing this!

I made this to the letter except used the juice from one whole lemon instead of zest, because I couldn’t find my zester.😅 It was delicious! Honestly the olives and artichoke (which I generally love) surprisingly didn’t make this dish, it was that incredible garlic oil! It wasn’t that I didn’t like them, but could totally see making this with just the garlic/oil and other vegetables. It would still be delicious!

Okay I just have to share... I have never wrote a review on a Pinterest recipe before but y’all.... if you haven’t Made this yet you better get in your car and go to the store. This recipe is my obsession. I have made it about 15times. I make it about once a week. My family lovessss it, even the picky eaters. You won’t be disappointed. Super easy for meal prepping too. It lasts me about three days when sharing.

https://www.youtube.com/watch?v=OJjpXFL3kBk

All-star Mediterranean olive oil pasta. A light garlic-olive oil sauce with parsley, garlic, and grape tomatoes coats the spaghetti! And we add more Mediterranean favorites like feta, artichokes and more. You can print the recipe here: https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/

Mediterranean Olive Oil Pasta | The Mediterranean Dish

This classic pasta with olive oil and garlic (aka Pasta Aglio e Olio) is easy enough for weeknight meals but classy enough for a date night or entertaining guests!

Pasta with Olive Oil and Garlic (Aglio e Olio)

spaghetti

garlic cloves, thinly sliced

kosher salt and black pepper

red pepper flakes

flat leaf parsley

Parmesan cheese

Add the dried spaghetti to a large skillet,...

Add the dried spaghetti to a large skillet, and cover the noodles fully with cold water. Add 2 teaspoons of kosher salt to the water. Cook over medium heat until the water begins to boil. Continue to boil for 3 to 4 minutes, stirring occasionally, until the noodles are pliable but still al dente (slightly underdone). Reserve 1 cup of the pasta cooking water before draining.

When the pasta is done cooking, heat the...

When the pasta is done cooking, heat the olive oil over medium heat in a large, shallow pot that's large enough to hold the cooked spaghetti noodles. Add the sliced garlic, and cook for 2 minutes or until it is just starting to turn golden brown around the edges. If using the red pepper flakes, add them at this time and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to...

Carefully add the reserved pasta cooking water to the garlic and olive oil mixture and bring to a boil. And I do mean carefully -- it will spatter. Reduce the heat to a simmer for 3 minutes.

Add the drained pasta to the olive oil...

Add the drained pasta to the olive oil pasta sauce and toss to coat. Remove from the heat, and season with additional salt (if necessary) and freshly ground black pepper to taste. Toss the pasta with the minced fresh parsley and freshly grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan cheese on the side.

Ready in less than 30 minutes, this Garlic Prawn (Shrimp) Olive Oil Spaghetti recipe is ideal for busy nights when you want something restaurant-style but without the effort or cost. Freezer prawns (shrimp) are cooked in a simple lemony, garlicky sauce with spaghetti to create a family-friendly dish that’s special enough to serve to guests.

Garlic Prawn (Shrimp) Olive Oil Spaghetti

80 ml extra-virgin olive oil,

garlic cloves, finely sliced (not minced)

½ tsp chilli (red pepper) flakes (optional)

250 g cherry tomatoes, halved

¼ tsp sea salt flakes,

¼ tsp freshly cracked black pepper,

g chopped flat-leaf parsley,

(optional)

Easy Rocket (Arugula) and Parmesan Salad, Freezer-friendly Garlic Bread

Cook the pasta – Bring a large pot of salted water to the boil (1½ tablespoons of salt per 4 litres/quarts of water) and cook the spaghetti until just al dente. Reserve 250 ml (1 cup) of the pasta cooking water before draining.

Make the sauce – In a large, deep frying pan, heat the olive oil over low heat. Add the sliced garlic and chilli flakes (if using). Cook gently, stirring often, for 1–2 minutes until the garlic turns light golden and fragrant. If it starts browning too quickly, lift the pan off the heat – burnt garlic becomes bitter fast!

Stir in the cherry tomatoes and the salt and pepper. Cook for 1–2 minutes until the tomatoes soften and release their juices. Gently press a few tomatoes with the back of your spoon to help them melt into the sauce.

Add the prawns – Increase the heat to medium and add the prawns directly into the pan. Cook for 60–90 seconds on each side until pink and cooked through. Toss the prawns regularly, using tongs, so they cook evenly and pick up the flavour from the tomatoes and garlic.

Add the pasta – Add the drained pasta directly to the pan with the prawns and tomatoes. Pour in 125 ml (½ cup) of the reserved pasta water and toss until the sauce becomes glossy and coats the spaghetti. Add more pasta water as needed to loosen – it should look silky, not dry.

Finish the dish – Turn off the heat and stir through the lemon juice and parsley. Taste and adjust with extra salt, pepper, or lemon juice to brighten.

Serve – Drizzle with a little extra olive oil, scatter over more parsley, and finish with parmesan and extra pepper, if desired. Serve immediately with an extra squeeze of lemon.

Made this and it was absolutely delicious! So easy to make &amp; amazing flavours. Had it for leftovers the next day &amp; just as good.

I made this dish last night &amp; it was so delicious! We love chilli so I did add a sprinkle more. I used frozen prawns as suggested, so quick &amp; easy no peeling or deveining green prawns yay. My husband said this is restaurant quality, he has already asked when  am I making it again 🤩

Absolutely delicious! Was worried it would be bland but it wasn't! The sliced garlic definitely works! Thank you 😊

One of the easiest and tastiest pasta recipes I’ve ever made. Both me and my husband loved it. 10/10

Fresh, zesty, light and delicious! Family loved it !

https://www.youtube.com/watch?v=n3spCabQw7I

This is my go-to when I want something a little fancy without actually working for it. Garlic, olive oil, lemon and frozen prawns come together in under 30 minutes to make a silky, fresh, restaurant-style pasta that tastes way more impressive than it is. It’s mild enough for kids, quick enough for busy nights, and perfect for entertaining too.

Find the recipe on my website 👇🏻

Want more dinner inspiration? Find my best-selling cookbooks, here 👇🏻
 

#garlicprawnpasta #easyrecipes #weeknightdinner

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