Fettuccine Aglio e Olio with Basil – A Simple Pasta Dish Enhanced with Garlic and Fresh Basil
I first fell in love with Garlic Basil Fettuccine Pasta during a solo backpacking trip across Italy. Tired and hungry after a long day exploring Florence, I stumbled into a tiny family-run trattoria. There, I tasted the simplest yet most flavorful dish—garlic, olive oil, pasta, and a hint of fresh herbs. It was magic.
Back home, I began experimenting and added fresh basil for a brighter, more aromatic twist. This Fettuccine Aglio e Olio with Basil is now my go-to comfort food—it’s quick, budget-friendly, and never fails to deliver rich flavor with minimal effort.
Why You’ll Love This Garlic Basil Fettuccine Pasta
- Quick and Easy – Ready in under 20 minutes, perfect for busy weeknights.
- Minimal Ingredients – Just a handful of pantry staples and fresh basil.
- Incredibly Flavorful – Garlic and olive oil coat every strand of pasta in delicious richness.
- Versatile – Enjoy it on its own or pair it with protein or veggies.
This dish is the perfect balance between elegance and simplicity.
Key Ingredients in Garlic Basil Fettuccine Pasta
- Fettuccine: A flat, thick pasta that holds onto the garlicky oil beautifully, offering the perfect texture and bite.
- Garlic: The star of the show. Sliced thin and lightly sautéed to infuse the oil with bold, savory flavor.
- Olive Oil: Acts as the sauce base, carrying the garlic flavor and coating the pasta luxuriously.
- Crushed Red Pepper (optional): Adds a subtle kick and depth for those who like a touch of heat.
- Fresh Basil: Adds a bright, herbaceous note that cuts through the richness and elevates the whole dish.
- Salt and Pepper: Essential for seasoning and balance.
Each component plays a role in layering simple yet impactful flavor.
Step-by-Step Process (Summary):
- Boil fettuccine in salted water until al dente.
- Meanwhile, heat olive oil in a pan and gently sauté sliced garlic until golden.
- (Optional) Add crushed red pepper for heat.
- Drain pasta, reserving some water, and toss into the garlic oil.
- Stir in chopped fresh basil and a splash of pasta water to emulsify.
- Season with salt and pepper, serve hot.
Tips and Variations:
- Don’t Burn the Garlic: Cook it on medium heat to avoid bitterness.
- Add Protein: Toss in grilled chicken or shrimp for a more filling meal.
- Use Other Herbs: Swap basil with parsley or thyme for different flavor profiles.
- Lemon Zest: Add a zingy twist with a bit of fresh lemon zest.
- Make It Gluten-Free: Use gluten-free fettuccine if needed.
Nutritional Information:
This dish provides healthy fats from olive oil and antioxidants from garlic and basil, making it a heart-healthy yet satisfying meal.
Serving Suggestions:
Pair this dish with a crisp green salad and a slice of toasted garlic bread. A glass of white wine also makes a perfect companion.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil to bring it back to life.
Fettuccine Aglio e Olio with Basil
A simple yet flavorful pasta dish made with sautéed garlic, olive oil, and fresh basil. It’s quick to make, budget-friendly, and rich in Italian flavor.
- Large pot
- Large skillet
- Colander
- Wooden spoon
- Knife
- 12 oz Fettuccine Or spaghetti
- 1/4 cup Olive oil Extra virgin preferred
- 6 cloves Garlic Thinly sliced
- 1/2 tsp Crushed red pepper flakes Optional (for heat)
- 1 cup Fresh basil leaves Chopped
- to taste – Salt For pasta water and seasoning
- to taste – Black pepper Freshly ground
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet over medium heat, add olive oil. Add sliced garlic and sauté until golden brown. Do not burn.
- Add crushed red pepper flakes (if using) and stir for 30 seconds.
- Add the cooked fettuccine to the skillet and toss well to coat in garlic oil.
- Stir in chopped fresh basil and a splash of reserved pasta water. Toss until evenly combined.
- Season with salt and black pepper to taste. Serve hot, garnished with more basil if desired.
Use high-quality olive oil for the best flavor.
Always salt the pasta water generously—it enhances overall taste.
Add lemon zest or Parmesan for extra depth.
Can be customized with proteins like grilled chicken or shrimp.
For leftovers, store in an airtight container and reheat with a splash of water or oil.
Additional Tips:
- Use high-quality olive oil—it makes a noticeable difference.
- Always salt your pasta water generously.
- Garnish with extra basil or a touch of grated Parmesan for extra flavor.
- Add vegetables like spinach, cherry tomatoes, or mushrooms for a twist.
FAQs:
Q1: Can I use dried basil instead of fresh?
Fresh basil adds brightness—dried doesn’t give the same effect, but you can use it in a pinch.
Q2: Is this dish vegan?
Yes! It’s naturally vegan if you skip optional cheese toppings.
Q3: Can I use spaghetti instead of fettuccine?
Absolutely. Spaghetti, linguine, or even penne work well.
Q4: What can I do if the pasta is too dry?
Add reserved pasta water a little at a time until it’s saucy and silky.
Conclusion:
If you’re craving something fast, flavorful, and wholesome, this Fettuccine Aglio e Olio with Basil is your answer. Try it tonight and let simplicity win you over. Don’t forget to share your photos and tag us—happy cooking!
