15-Minute Pasta Aglio e Olio with Olives

^{Published on March 16th, 2026}

imgi_43_knife.png__PID:d7950dda-ca3b-4966-b527-303bb10a08c1

Intermediate

olive-aglio-e-olio-recipe.jpg__PID:581f6e92-c1aa-48c4-a104-bad7f40524e5

Classic aglio e olio is one of those traditional Italian dishes that proves magic happens when you keep things simple. It’s a rustic, comforting tangle of pasta flavored purely with garlic and olive oil. But here at LemonSalt, we love a good twist.

By adding a handful of roughly chopped olives to the mix, we've created a vibrant pasta aglio e olio with olives that delivers a tangy, briny pop with every single mouthful. Whether you're looking for a lightning-fast weeknight dinner or a sophisticated midnight snack, this olive aglio e olio is about to become your new go-to.

Why You’ll Love This Recipe

• Pantry-Friendly: You likely already have everything you need sitting in your kitchen.
• Lightning Fast: From boiling the water to taking your first bite, this authentic aglio e olio recipe with olives takes just 15 minutes.
• Naturally Plant-Based: Looking for a rich, satisfying meal without meat or dairy? This is the perfect vegan aglio e olio with olives.
• Customizable: It's incredibly versatile. Want a spicy aglio e olio with green olives? Just heavy up the chili flakes and swap the olive blend!

The Secret to the Sauce: Emulsification

Because there is no traditional "sauce" in this recipe, the magic relies entirely on technique. The starchy pasta water is your best friend here. When you vigorously toss the hot, starchy water with the high-quality extra virgin olive oil, it emulsifies. This transforms the oil from a greasy liquid into a glossy, velvety sauce that beautifully clings to every strand of linguine.

What Kind of Olives Are Best for Aglio e Olio?

The beauty of this recipe is its flexibility. We recommend using 70g of mixed pitted olives for a complex flavor profile. However, if you want a sharper, saltier bite, making an aglio e olio with kalamata olives is phenomenal. For a milder, fruitier flavor, you can stick to a classic black olive aglio e olio. Just make sure they are pitted and roughly chopped so they distribute evenly throughout the pasta.

Ingredients (Serves 2)

200g linguine (or spaghetti)
3 ½ tbsp Italian extra virgin olive oil (Use the highest quality you have!)
4 cloves garlic, thinly sliced
¼ tsp chilli flakes (optional, but highly recommended)
70g mixed pitted olives, roughly chopped
12g pack flat leaf parsley, finely chopped

Instructions

Boil the Pasta: Bring a large pan of generously salted water to a rolling boil. Drop in the linguine and cook for the shortest time indicated on the package instructions to ensure it is perfectly al dente.
Infuse the Oil: Meanwhile, warm the extra virgin olive oil in a large frying pan over low-medium heat. Add the thinly sliced garlic and chilli flakes (if using). Let them gently sizzle for 1 to 2 minutes. Watch closely—you want the garlic to be fragrant and just lightly golden, not brown or burnt.
Halt the Cooking: Just as the garlic turns golden, carefully scoop 1 to 2 tablespoons of the boiling pasta water into the frying pan. This immediately stops the garlic from frying further. Remove the pan from the heat and set it aside to let the flavors infuse.
Reserve Water & Drain: When the pasta is ready, scoop out a mug of the starchy cooking water and set it aside. Drain the linguine.
Toss and Emulsify: Add the drained linguine to the frying pan with your garlicky olive oil and place it back over medium heat. Add the chopped olives, most of the fresh parsley, and a splash of your reserved pasta water.
Coat & Serve: Toss everything vigorously until the pasta is beautifully coated in a glossy sauce. Taste and season with a little extra salt if needed. Serve straight away, scattering the remaining fresh parsley (and your crushed crouton pangrattato!) over the top.

Elevate It: The Crunchy Pangrattato Hack

If you love a crunchy topping to contrast the silky noodles, this dish pairs perfectly with pangrattato (crispy Italian breadcrumbs). LemonSalt Pro-Tip: Short on time? Make a speedy cheat's version by crushing some ready-made olive oil croutons using a pestle and mortar, then scatter them over your bowl right before eating!