Name: Barilla Linguine Aglio e Olio Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 box Barilla Linguine pasta; 1 1/2 tbsp sea salt, divided; 4 tbsp olive oil, divided; 1/4 cup Panko breadcrumbs; 10 garlic cloves, sliced thinly; 1 tsp red pepper flakes (optional); 1/4 cup fresh parsley, chopped; 1/4 cup Parmesan cheese, grated

Barilla Linguine Aglio e Olio Pasta

20 minutes

Quick and Easy Recipes Vegetarian Recipes Veggies Garlic Classic Blue Box Long

Translating to linguine with garlic and oil, this Barilla Linguine Aglio e Olio Pasta recipe by Michelle Wong of @siftandsimmer is just that! With just a few simple, quality ingredients, many of which are pantry staples, you have a perfectly al dente Barilla Linguine pasta, tossed into a garlic-infused olive oil and topped with panko breadcrumbs for that perfect crunchy bite.

Classic Authentic Italian Recipes

Ingredients

6 servings

1 boxBarilla Linguine pasta

1 1/2 tbspsea salt, divided

4 tbspolive oil, divided

1/4 cupPanko breadcrumbs

10garlic cloves, sliced thinly

1 tspred pepper flakes (optional)

1/4 cupfresh parsley, chopped

1/4 cupParmesan cheese, grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat up a large pot of water and bring to a boil. Add 1 tbsp salt to the water and add in Barilla Linguine pasta. Cook according to the directions, until al dente.

Step 2

Drain the Barilla Linguine pasta into a colander and reserve about 1 cup of hot pasta cooking water. Set aside.

Step 3

In a large shallow pot or sauté pan, add 1 tbsp olive oil and heat over medium heat. Add panko breadcrumbs and toast until golden and crisp, about 2 minutes.

Step 4

Use a slotted spoon to remove the panko breadcrumbs and place onto paper towel to drain. Set aside.

Step 5

Using the same pan, heat 3 tbsp olive oil, add in the sliced garlic and fry, stirring constantly, until lightly golden on the edges. Be careful not to burn the garlic.

Step 6

Add in the red pepper flakes if using, and fry for another 30 seconds.

Step 7

Carefully add in about 1 cup of the reserved pasta cooking water to the garlic/oil mixture, and bring to a boil, until the liquid has reduced by about 1/3. Add in 1/2 tsp salt and stir.

Step 8

Next, add the drained Barilla Linguine pasta into the sauce and use tongs to coat the pasta.

Step 9

Take the pan off the heat and finish with chopped parsley, parmesan cheese and toasted panko breadcrumbs.

Linguine

Linguine is made from long, flat strands of pasta and is a close relative of Fettuccine, while being thinner and narrower. Linguine means “little tongues” in Italian and originated in the Liguria region of Italy. It pairs perfectly with seafood and light sauces.

Shape

Long

Cook time

10 minutes

Pack size

410 g (5 x servings)

Range

Classic Blue Box

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