Angel Hair Pasta with Olive Oil and Garlic Sauce

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olive oil pasta

When Barilla Plus approached me with a challenge: make a simple pasta dish using Barilla Plus pasta, which is higher in protein and fiber but just as delicious as traditional pasta, I knew right away what I would make.

It’s my kids’ favorite pasta dish – a simple, yet delicious mix of textures and flavors. Wholesome and pleasantly garlicky, this olive oil pasta is by far better than the bland, limp, overcooked buttered pasta typically served to kids in restaurants, and despite being more complex in flavor, kids of all ages love it.

I like to make an entire package, because it keeps well in the fridge and they love it in their lunch boxes too, eaten at room temperature. Needless to say, this dish is excellent for adults too, though when I serve it to adults I like to sprinkle chopped Italian parsley and grated Parmesan on top for some added complexity and flavor.

Feel like making your own Barilla Plus creation? Barilla is offering 2 assorted boxes of Barilla Plus pasta, and a $25 gift card, to one of my readers. If you’re interested, please fill the form below, indicating “Barilla Plus giveaway” in the subject line. USA addresses only please, ages 18 and up. Winner will be chosen using random.org. Giveaway will close tonight, 9/27/12, at 7pm PDT. –> Giveaway is closed. Congrats to the winner, Shelly R. I have emailed you.

Makes 7 servings
New quantity:

Total time: 15 minutes
Prep: 5 minutes
Cook and plate: 10 minutes

Ingredients
1 (14.5oz) box Barilla Plus angel hair pasta
1 tablespoon kosher salt for cooking the pasta
1/3 cup (6 tablespoons) extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
1. Fill a large stockpot with water. Bring the water to a boil over high heat. When the water starts boiling, add a tablespoon of kosher salt. As soon as water boils again, add the pasta. Cook, gently stirring, 6 minutes.

2. Meanwhile, heat the olive oil and the garlic in a medium saucepan over medium heat. Cook the garlic until just golden, then promptly remove from heat.

3. Drain the pasta into a colander. Don’t drain too well – it’s OK and in fact preferable if a little of the cooking water stays in the pasta. Transfer to a large bowl. Pour the garlicky olive oil on top, scraping every last drop with a spatula, add salt and pepper and mix well. Serve immediately, or divide into servings and keep in air-tight containers for a few days in the fridge.

Nutrition per serving
Calories 342.9
Total Fat 14.3 g
Saturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 188.6 mg
Total Carbohydrate 43.9 g
Dietary Fiber 4.6 g
Sugars 2.3 g
Protein 11.4 g
Weight Watchers Points Plus: 9 points

*Sponsored post; I was compensated by Barilla Plus.

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