How to Make Weeknight Pasta with EVOO
Weeknight pasta doesn’t have to be complicated. With a few simple ingredients and steps, you can create a flavorful dish in under 30 minutes. The key? High-quality extra virgin olive oil (EVOO) as the base, combined with seasonal vegetables for a fresh, satisfying meal. Here’s what you need to know:
- Ingredients: Pasta, EVOO, garlic, seasonal vegetables, salt, pepper, optional cheese, and lemon zest.
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Steps:
- Cook pasta al dente and save pasta water.
- Warm EVOO with sliced garlic to create a fragrant base.
- Cook seasonal vegetables like cherry tomatoes, kale, or asparagus.
- Toss pasta with the EVOO, vegetables, and reserved pasta water for a silky sauce.
- Season, add optional cheese and lemon zest, and serve immediately.
This simple recipe highlights the richness of EVOO and the natural sweetness of seasonal produce in every bite.
Ina Garten's 5-Star Spaghetti Aglio e Olio | Barefoot Contessa | Food Network
Ingredients and Tools You'll Need
Weeknight pasta is all about keeping things simple yet delicious. With just a few quality ingredients and some basic kitchen tools, you can whip up a meal that's both quick and satisfying. Here's everything you'll need to get started:
Main Recipe Ingredients
- Pasta: Use 1 pound of durum wheat pasta, like spaghetti, penne, or rigatoni. These shapes hold onto oil and sauce beautifully.
- Olive Oil: Go for something high-quality, like Big Horn Olive Oil's Ultra Premium EVOO. You'll need about 1/3 to 1/2 cup per pound of pasta for a rich, balanced flavor.
- Garlic: Slice 3–4 cloves thinly. This method helps infuse the oil without burning the garlic, creating crispy, golden bits that add texture and flavor.
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Seasonal Vegetables: Adjust based on the time of year:
- Summer: A pint of cherry tomatoes and fresh basil.
- Fall: 2 cups of cubed butternut squash with sage.
- Winter: 4 cups of chopped kale or 1 pound of Brussels sprouts.
- Spring: 1 pound of asparagus and fresh peas.
- Seasonings: Add 2 tablespoons of kosher salt to your pasta water. Finish with freshly cracked black pepper and red pepper flakes for a bit of heat.
- Optional (but worth it): Grate about 1/2 cup of Parmigiano-Reggiano cheese and zest a fresh lemon for an extra layer of flavor.
Kitchen Tools
- Large Pasta Pot: Make sure it holds at least 6 quarts of water to cook your pasta evenly without sticking.
- 12-Inch Skillet or Large Sauté Pan: You'll need this for tossing the pasta with your veggies and oil - plenty of space means less mess.
- Pasta Tongs: Perfect for transferring hot pasta while keeping that starchy water, which is key for a silky sauce.
- Fine-Mesh Colander: Handy for draining pasta, though tongs give you more control.
- Measuring Cups: For precise amounts of olive oil and other ingredients.
- Microplane Grater: Ideal for finely grating cheese and lemon zest.
- Wooden Spoon: Great for stirring your vegetables without scratching your pan.
- Chef's Knife: A sharp knife makes slicing garlic and prepping vegetables quick and easy.
- Ladle: Helps you scoop pasta water into the skillet effortlessly.
With these ingredients and tools prepped, you're ready to dive into cooking your perfect weeknight pasta!
How to Make Weeknight Pasta with EVOO
Once you’ve prepped everything, it’s time to bring your pasta dish to life. Timing is everything here - you’ll want your pasta and vegetables to finish cooking at about the same time so everything stays hot and flavorful.
Cook the Pasta
Start by filling your large pot with water and bringing it to a rolling boil over high heat. Add 2 tablespoons of kosher salt - the water should taste like mild seawater. This is your one shot to season the pasta itself, so don’t skip it.
Drop in your pound of pasta and give it a quick stir to keep it from sticking together. Follow the cooking time on the package, but check for doneness 1-2 minutes early. You’re aiming for al dente - firm with just a slight bite in the center.
Before draining, use a ladle to save at least 1 cup of the starchy pasta water. This will be your secret weapon for creating a silky, cohesive sauce.
Heat the EVOO Base
While the pasta is cooking, it’s time to build your sauce. Heat a 12-inch skillet over medium-low heat and pour in 1/3 cup of Big Horn Olive Oil's Ultra Premium EVOO. Let the oil warm gently - this isn’t the time for sizzling.
Add the thinly sliced garlic to the warm oil. You’ll hear a soft bubbling as the garlic cooks. Let it go for about 2-3 minutes, just until the slices turn light golden and release their fragrance. If you’re adding red pepper flakes, toss in a pinch now to give the oil a subtle kick.
This step creates the aromatic base that will carry the flavor of your entire dish.
Cook the Seasonal Vegetables
The vegetables you choose will determine the method here, but each one adds its own personality to the dish.
- For summer cherry tomatoes, cook them for 3-4 minutes until they blister and release their juices. Toss in fresh basil at the very end to keep its bright flavor intact.
- If it’s fall and you’re using butternut squash, you can roast the cubes at 425°F for about 20 minutes until tender with caramelized edges, then add them to the skillet. Alternatively, cook them directly in the skillet for 8-10 minutes, stirring occasionally, until they soften and develop a golden hue.
- Winter greens like kale need their stems removed and leaves roughly chopped. Cook them in the oil for 2-3 minutes until they wilt but still have some texture. Brussels sprouts can be halved and cooked cut-side down for 4-5 minutes until they develop a golden, caramelized crust.
- For spring vegetables like asparagus, cook them in the oil for 2-3 minutes, just until they’re bright green and tender-crisp. Fresh peas need even less time - about 1-2 minutes to warm through.
Mix Pasta and Sauce
When the pasta is ready, it’s time to bring everything together. Using tongs, transfer the hot, drained pasta straight into the skillet with your vegetables and garlic oil. Don’t worry about shaking off all the water; a little moisture helps the sauce come together.
Toss everything for 1-2 minutes, adding splashes of the reserved pasta water as needed. The starch in the water will help bind the oil to the pasta, creating a glossy, cohesive sauce instead of leaving you with oily noodles.
If the pasta looks dry, drizzle in a bit more olive oil. You’re aiming for a silky texture where the noodles and vegetables look well-coated, not like separate ingredients sitting in the same pan.
Season and Serve
Once everything is mixed, it’s time to fine-tune the flavors. Take the skillet off the heat and give the pasta a taste. Add a few grinds of freshly cracked black pepper and adjust the salt if needed. If you’re using Parmigiano-Reggiano, sprinkle in about half now and toss to let the heat melt it slightly, helping it cling to the pasta.
For a bright, zesty finish, grab your microplane and add a touch of fresh lemon zest. Just a light dusting will add a citrusy freshness that balances the richness of the olive oil.
Serve the pasta immediately, topped with the remaining cheese, a drizzle of your premium EVOO, and a sprinkle of fresh herbs. The dish is best enjoyed hot, while all the flavors are at their peak.
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Ways to Customize Your Pasta
Take your basic EVOO pasta to the next level by personalizing it with seasonal produce and proteins. Weeknight pasta is like a blank canvas, offering endless possibilities to suit your cravings and what’s in season. Even small tweaks can bring a fresh twist to your dish. Let’s dive into how you can make it your own.
Seasonal Ingredient Options
Seasonal vegetables are a simple way to brighten up your pasta. For spring, toss in 1-inch pieces of asparagus during the last few minutes of cooking or stir in fresh peas just until they turn bright green and tender. These add a pop of freshness that screams springtime.
In summer, go for zucchini and yellow squash sliced into half-moons - cook them until they’re just tender. Sweet corn kernels can bring a crunchy sweetness, while bell peppers, lightly caramelized on the edges, add both flavor and color. Finish your dish with fresh herbs like basil, mint, or arugula to infuse it with vibrant, summery flavors.
Protein and Flavor Add-ins
Want to make your pasta heartier? Adding proteins can completely transform the dish. Grilled chicken works beautifully when sliced and tossed in at the end. For seafood lovers, sauté shrimp in the skillet before starting your garlic oil base. If you prefer plant-based options, chickpeas or white beans are perfect for a boost of protein and texture.
For an extra layer of flavor, consider infused olive oils. Big Horn Olive Oil’s garlic-infused EVOO brings a mellow, roasted garlic essence to every bite, while their lemon-infused EVOO adds a bright citrusy note that pairs wonderfully with seafood or fresh veggies.
Cheese is another way to switch things up. Parmigiano-Reggiano is a classic choice, but you could try dollops of fresh ricotta for a creamy touch or crumbled goat cheese for a tangy kick. Torn pieces of fresh mozzarella melt into creamy pockets that elevate every forkful.
If you like a bit of spice, sprinkle on crushed red pepper flakes. Looking for something briny? Capers are your best friend. For a nutty crunch, toasted pine nuts or chopped walnuts add richness and texture.
The beauty of this approach lies in its flexibility. Mix and match ingredients based on what you’ve got on hand, and you’ll never make the same dish twice. It’s a simple way to keep your pasta dinners fresh, exciting, and uniquely yours.
Serving and Storage Tips
Serve your weeknight pasta hot to enjoy its full flavor and perfect texture. When heated, the extra virgin olive oil (EVOO) releases its bold aroma and enhances the silky coating on each strand. If you've included fresh herbs or tender vegetables, serving immediately helps preserve their bright color and crisp texture.
For an extra touch, warm your bowls for about 30 seconds before plating. This simple step keeps the pasta hotter for longer and maintains the smooth consistency of the EVOO. Add a final drizzle of Big Horn Olive Oil right before serving for a glossy finish.
Got leftovers? Here's how to keep them tasting great. Store the cooled pasta in an airtight container in the fridge for up to three days. Don't worry if the olive oil solidifies slightly - that's completely normal.
When you're ready to reheat, sautéing is the way to go. Heat a tablespoon of olive oil in a nonstick skillet over medium-high heat until it just starts to brown. Add the pasta and stir gently until warmed through. This method not only restores the original flavor and texture but also prevents the pasta from turning mushy. Plus, you'll get those irresistible crispy edges that make reheated pasta almost as good - if not better - than when it was first made.
FAQs
How can I choose the best extra virgin olive oil (EVOO) for a simple pasta dish?
When selecting the best extra virgin olive oil (EVOO) for your pasta, start by ensuring the bottle is labeled as extra virgin. This designation guarantees the oil meets the highest quality standards. A good EVOO will have a fresh, fruity aroma, hints of grass, and a slight peppery kick - signs of both authenticity and exceptional flavor.
Look for oils packaged in dark glass bottles or opaque containers. These protect the oil from light exposure, helping to maintain its freshness and taste. It's also a good idea to check for labels that specify the oil's origin or display certifications, as these provide additional assurance of quality. Choosing a premium EVOO, like those from Big Horn Olive Oil, can take your weeknight pasta from ordinary to outstanding.
How can I make this pasta recipe gluten-free or vegan-friendly?
If you're looking to make your weeknight pasta with extra virgin olive oil (EVOO) gluten-free, it's as simple as swapping out regular pasta for gluten-free varieties. Options made from rice, corn, or legumes are widely available in most U.S. grocery stores and work perfectly for this dish. For a vegan twist, opt for pasta without eggs and substitute cheese with plant-based choices like nutritional yeast or vegan Parmesan.
Want to take it up a notch? Add fresh, seasonal veggies, a handful of herbs, and your go-to spices to create a dish that's both flavorful and tailored to your dietary preferences. And don’t forget the olive oil - using a high-quality brand like Big Horn Olive Oil can elevate the flavors, making your meal both delicious and health-conscious.
What are some seasonal vegetables I can use in my pasta if the recommended ones aren't available?
If the suggested vegetables aren't available, don't worry - there are plenty of other seasonal choices to try. Think about adding zucchini, bell peppers, broccoli, spinach, kale, carrots, or green beans. These options not only bring variety but also add a burst of color and freshness to your pasta dishes.
Looking for something a bit more filling? Try incorporating potatoes or squash. Just make sure to adjust the cooking time so they’re perfectly tender and blend seamlessly with your pasta. By using fresh, seasonal produce, you’ll elevate both the taste and the nutritional value of your meal!