When you crave for a quick and easy pasta recipe, which is flavorful and wholesome, the Fettuccine Aglio e Olio is my favorite. Basic ingredients, quick and simple ready in 10 minutes.
Aglio e Olio is one of my favorite versions of pasta. Traditionally this pasta is made with Spaghetti. In Italian, Aglio means garlic and Olio mean oil. So Spaghetti Aglio e Olio means Spaghetti in garlic and Olive oil. As simple and basic it can be. I like it with a slight twist. I like it with some Basil Pesto and some Mushrooms.
If you want to check out my quick and simple tasteful recipe for Basil Pesto, please check it out here.
I like using Fettuccine in place of Spaghetti and honestly I like to make my Spaghetti or Fettuccine at home. It super quick and super simple. Takes just 15 minutes and honestly it is much more healthier than the store bought options. If you want to know how do I make my Pasta at Home, do check out the video here.
So the Fettuccine Aglio e Olio when made with Fresh Basil Pesto, fresh Pasta and those succellent mushrooms, it makes the whole recipe so mouthwatering.
Watch Me Make
Step – by – Step Process with Pictures
- Boil the fettuccine until it is Al-Dente. I like it when it is Al Dente as when you cook the pasta with the vegs it is getting cooked too. This way it does not make the paste overcooked.
2. In a Pan, add some olive oil, and when the oil is hot, add garlic.
3. Once the garlic is slightly brown, add a generous amount of Basil Pesto. Sauté a little and add the mushrooms, salt and pepper.
4. Sauté them a little, and now add the pasta and toss it over, so that the pesto and mushrooms coats all over the pasta.
5. Garnish with some fresh basil leaves and your Fettuccine Aglio e Olio is ready.
Tips to Make the Perfect Fettuccine Aglio e Olio
- Boiling the Pasta: Time for boiling pasta depends on whether you are using fresh pasta or the regular packet one which has been dried. Fresh pasta typically takes much lesser time to cook than the dried one. Always but pasta in Boiling water. Once Pasta is Al Denté meaning when you eat it, it slightly gets stuck on your teeth, is when you should take it out. As pasta will be cooked more when you would toss it in vegetables and sauce. Another important tip is,the pasta is still getting cooked once taken out of boiling water as it is hot. So you need to pour in some cold water to make it stop cooking and then the pasta is ready to use.
- Mushrooms: You could use any Mushrooms as per your liking but I typically like Brown or Button Mushrooms. When you cook them, they tend to release water and become small, so do not cut the mushrooms too small as they will shrink further when getting cooked. Ideally I quarter the mushrooms.
- Garlic: I like it when the garlic is slightly browned as it gives the garlic a slight crunch. But you have to be very careful as the window from browning to burning is very less. So be very quick and keep all your ingredients ready at arms reach.
- Heat: This recipe is cooked at medium to high heat. Please Please please do not cook it at too low or too high heat as it would ruin the dish either making the pasta overcooked or burning the garlic.
If you’ve tried this tasteful Classic Basil Pesto recipe or any other recipe on BakeGrillFryCook, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Fettuccine Aglio e OlioCourse: MainCuisine: ItalianDifficulty: Easy
When you crave for a quick and easy pasta recipe, which is flavorful and wholesome Aglio e Olio is my favorite. Basic ingredients, quick and simple ready in 10 minutes. Just 4 ingredients needed.
1 tbsp Olive Oil
1 tbsp chopped Garlic
2 tbsp Basil Pesto
1 cup quartered button mushrooms
- Heat oil in a pan.
- Once hot, add garlic.
- Once the garlic is brown, add Basil Pesto.
- Sauté a little, and add the mushrooms, salt and pepper.
- Once the mushrooms are done, add the pasta and toss it over.
- Garnish with some fresh Basil Leaves.