Using olive oil in pasta dishes not only enhances flavor but also provides health benefits. Extra virgin olive oil is rich in antioxidants and healthy monounsaturated fats, making it a heart-healthy option. It serves as a light, flavorful alternative to heavy sauces, allowing the natural flavors of the ingredients to shine through.

1. Pasta Aglio e Olio

Ingredients:

1 lb linguine or spaghetti
½ cup extra virgin olive oil
3 tablespoons garlic, finely chopped
3 tablespoons fresh Italian parsley, chopped
1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper, to taste
Grated Pecorino Romano or Parmesan cheese, for serving

Instructions:

Boil a large pot of salted water and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned (about 1-2 minutes).
Add the cooked pasta to the skillet along with the reserved pasta water. Toss to combine and coat the pasta with the garlic oil mixture.
Season with salt, black pepper, and remaining parsley. Serve with grated cheese on top.

For a detailed guide, check out Chef Dennis's recipe.

2. Mediterranean Olive Oil Pasta

This recipe elevates the classic aglio e olio by incorporating Mediterranean flavors.

Ingredients:

12 oz spaghetti
½ cup extra virgin olive oil
3 cloves garlic, sliced
1 cup grape tomatoes, halved
½ cup marinated artichoke hearts, chopped
¼ cup olives, sliced
½ cup feta cheese, crumbled
Fresh parsley, for garnish

Instructions:

Cook spaghetti according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil and sauté garlic until fragrant. Add grape tomatoes and cook until softened.
Stir in artichoke hearts and olives, then add the cooked spaghetti and reserved pasta water. Toss to combine.
Remove from heat and fold in feta cheese. Garnish with fresh parsley before serving.

For more on this dish, visit The Mediterranean Dish.

3. Quick Olive Oil Pasta with Capers

Ingredients:

16 oz bucatini or spaghetti
½ cup olive oil
6 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
2 tablespoons capers (optional)
Fresh parsley, chopped
Grated Parmesan cheese, for garnish

Instructions:

Cook the pasta in salted boiling water until al dente, reserving ½ cup of pasta water.
In a skillet, heat olive oil over medium-low heat. Add garlic and red pepper flakes, sautéing until fragrant.
Add capers and half of the reserved pasta water. Toss the drained pasta in the skillet, adding more pasta water as needed to create a silky sauce.
Season with salt and pepper, garnish with parsley and Parmesan cheese.

For a complete recipe, see Midwest Foodie.

Choose Quality: Always opt for high-quality extra virgin olive oil for the best flavor and health benefits.
Don’t Overheat: Avoid cooking olive oil at high temperatures to preserve its flavor and nutritional properties.
Save Your Pasta Water: The starchy water helps to bind the sauce to the pasta, creating a smoother texture.

Pasta with olive oil is not only a quick and easy meal but also a delicious way to enjoy the health benefits of olive oil. Whether you prefer a classic Aglio e Olio or a Mediterranean-inspired dish, these recipes are sure to please. Experiment with different ingredients and flavors to make these dishes your own, and enjoy the wonderful taste of olive oil in your pasta creations!