The wholesomeness of whole wheat pasta is combined with classic Italian simplicity in this Whole Wheat Fettuccine with Italian Herb Aglio Olio Fusion. By adding layers of aromatic richness, the variety of Italian herbs enriches the pleasure of eating traditional aglio olio. It's a simple, tasty, and healthier take on a well-known Italian dish, making it the ideal midweek supper. With every bite, savour the flavour fusion and the healthiness of whole wheat pasta.
- 250g whole wheat fettuccine
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon Italian herb mix (basil, oregano, thyme, rosemary)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Cook the Whole Wheat Fettuccine: In a large pot of salted boiling water, cook the whole wheat fettuccine according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.
Prepare the Aglio Olio Base: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the thinly sliced garlic and sauté until it becomes fragrant and just starts to turn golden, about 1-2 minutes.
Infuse with Italian Herbs: Sprinkle the Italian herb mix over the sautéed garlic. Allow the herbs to infuse into the oil for another minute, enhancing their flavors.
Add Spice: Stir in the red pepper flakes for a touch of heat. Adjust the quantity according to your spice preference.
Toss with Fettuccine: Add the cooked whole wheat fettuccine to the skillet with the aglio olio base. Toss gently to coat the pasta evenly with the flavorful oil and herbs. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
Season and Garnish: Season the dish with salt and freshly ground black pepper according to taste. Gently toss again to ensure the seasonings are well incorporated.
Serve and Garnish: Divide the Whole Wheat Fettuccine with Italian Herb Aglio Olio Fusion among serving plates.