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Linguine Aglio e Olio


200g linguine, boiled until al dente
1/3 cup Zaytuna Olive Oil
2 tbsp pine nuts
1 tbsp minced garlic
Salt to taste
Handful of chopped parsley


Heat olive oil over medium heat. Add pine nuts and cook until golden. Remove from heat and add garlic and salt then pour over the cooked linguine. Add chopped parsley and toss everything evenly coated. Serve hot or cold, on its own as a light dish or as a side dish.