the ultimate summer pasta recipe tomato and olive aglio e olio

My new obsession is this delicious tomato and olive aglio e olio recipe. It is the perfect summer dinner recipe because it tastes fresh, is quickly made, is colorful, and it is the perfect meal to share with friends and family on a summer night.
The recipe is beginner-friendly, and literally, anyone can make it.

• Pasta.

  In the original and my recipe, spaghetti is used. But you are free to use any pasta you want.

• Tomatoes.

  Colorful cherry tomatoes are perfect. They not only add color to the quick pasta recipe but also add many different flavors.

• Olives.

  Stone-free green and black olives. But if you have a favorite sort of olives, use them.

• Capers.

  Fresh or dried, use what you have. If you have access to fresh capers- I would definitely prefer them. They add a lot of freshness to the vegan dinner dish.

• Onion.

  Red onion is my go-to onion.

• Garlic.

  A lot of fresh and juicy garlic cloves are used in this aglio e olio dish. They add an enormous amount of flavor. Really addictive in combination with the other ingredients.

• Basil.

  Fresh basil leaves will balance everything out. The herb is perfect for this pasta dish.

• Parmesan cheese.

  This is the cherry on top. Use fresh parmesan cheese, which you need to grate freshly. Trust me; it`s worth it.

• Olive oil.

  High-quality extra native virgin olive oil for the best taste and because we are heating the oil.

• Spices.

  The only spices we use for this aglio e olio recipe are

  thyme, oregano, and rosemary.

1. Add water and salt to a big pot, put it on a high level on the stove, and bring it to a boil.
2. When the water is boiling, add the pasta and cook as the instruction says. In the meantime, prepare the aglio e olio sauce.
3. Wash tomatoes and basil leaves.
4. Mix the spices together.
5. Peel the garlic cloves and onions.
6. Chop the onion into small pieces.
7. Mince the garlic cloves or use a press.
8. Chop the basil leaves.
9. Cut the cherry tomatoes and olives in halves.
10. If you`re using fresh capers, cut them into smaller pieces.
11. Add olive oil to a big pan and put it on the stove on medium-high heat.
12. Add chopped onion and saute for about a minute.
13. Add tomatoes, capers, and olives. Fry for 3 minutes.
14. Add garlic and saute for a minute.
15. Add salt, spices, and basil leaves, and cook for about 30 seconds.
16. Add the cooked pasta and mix well with the sauce.
17. Remove the pan from the stove and serve the pasta with lots of freshly grated parmesan cheese.

The summer pasta can be stored in the fridge in an air-tight container for about five days. Therefore it is the perfect meal prep dish.

• 10-minute creamy garlic shrimp pasta
• 15-minute fresh tomato parmesan pasta
• creamy coconut feta pasta
• coconut avocado pasta

Can I use different types of pasta?

In the original Italian Pasta e aglio e olio recipe, they use Spaghettis. It’s simply the best pasta for this delicious recipe, but you can use any pasta you have at home.

Do I need to use olive oil?

Yes! Extra native virgin olive oil for the best quality. You will taste a different and never go back. The unique taste of olive oil is essential for this dish to become heavenly good.

Can I throw everything in the pan at the same time?

No! The ingredients need some time to release their flavors. But not all the ingredients need the same time, such as garlic. Garlic burns very quickly, therefore, you need to add the garlic later than onions, for example.

Can I precook the pasta dish?

Yes, you can precook or meal prep the pasta dish and then preheat it whenever you want to serve it.

How to preheat a simple Italian-inspired meal?

You can preheat the pasta e aglio e olio on the stove in a pan or in the microwave. It`s up to you.