Spaghetti Aglio e Olio with Cured Black Olives and Calabrian Hot Peppers

Spaghetti Aglio e Olio with Cured Black Olives and Calabrian Hot Peppers

Ingredients

1 pound spaghetti

1/3 cup extra-virgin olive oil

6 garlic cloves, thinly sliced

1/3 cup cured black olives, pitted and roughly chopped or halved

2 to 3 tablespoons Calabrian hot peppers, chopped, or to taste

1/2 teaspoon red pepper flakes, optional

1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving

1/2 cup reserved pasta water, plus more as needed

Kosher salt, to taste

Freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Optional: 1 teaspoon lemon zest, for brightness

Optional: 1 tablespoon chopped parsley, for extra freshness

Instructions

Bring a large pot of salted water to a boil.

Add the spaghetti and cook until al dente according to the package directions.

Before draining, reserve about 1 cup of the pasta cooking water.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

Add the sliced garlic and cook gently for 1 to 2 minutes, stirring often, until fragrant and lightly golden. Do not let the garlic burn.

Add the cured black olives and Calabrian hot peppers to the skillet.

Cook for another 1 to 2 minutes so the olives and peppers warm through and flavor the oil.

If using red pepper flakes, add them now and stir briefly.

Add the drained spaghetti directly into the skillet.

Pour in 1/4 to 1/2 cup reserved pasta water and toss well to coat the noodles in the garlic-chile olive oil.

Add the grated Parmigiano-Reggiano or Pecorino Romano and toss again until the pasta looks glossy and lightly coated.

If the pasta seems dry, add a little more pasta water and continue tossing.

Taste and adjust with salt and freshly cracked black pepper.

Serve immediately with extra grated cheese, fresh basil leaves, and lemon zest if desired.

Notes

The garlic should be cooked slowly so it becomes fragrant and lightly golden, not dark or bitter.

Cured black olives are salty and intense, so taste before adding too much extra salt.

Calabrian hot peppers can vary in heat, so start with a smaller amount and add more if needed.

Pasta water is important because it helps the olive oil and cheese cling to the spaghetti.

This dish should be glossy and flavorful, not heavy or saucy.

Serving Ideas

Serve this spaghetti hot in shallow bowls with extra cheese over the top.

Add fresh basil leaves for a sweet herbal finish.

Pair it with a simple green salad, roasted vegetables, grilled shrimp, garlic bread, or a glass of crisp white wine.

For extra protein, add sautéed shrimp, grilled chicken, tuna, or crispy pancetta.

For a brighter version, finish with lemon zest or a small squeeze of lemon juice.

Description

This pasta is a bold version of classic spaghetti aglio e olio. The olive oil carries the flavor of sweet garlic, spicy Calabrian peppers, and salty cured black olives. The spaghetti stays simple and glossy, while the cheese and fresh basil add a savory, aromatic finish.

Every bite should taste garlicky, spicy, salty, rich, and fresh, with the cured olives giving deep Mediterranean flavor and the Calabrian peppers adding a warm, lingering heat.