Spaghetti Aglio with Almonds and Black Olives

This image courtesy of Joseph DeLeo

A super-simple dish that's perfect for the family, yet elegant enough for entertaining (even last minute guests!). The best part is, most of the ingredients are pantry staples. For variety, you may substitute pine nuts for the almonds, basil for the parsley and any shredded cheese for the parmesan. And any pasta shape works too!  


Cooking Time25 min



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Kosher, Peanut Free, Soy Free, Vegetarian



Taste and TextureGarlicky, Herby, Nutty, Salty, Savory

Type of DishPasta


  • 1 pound spaghetti
  • ¼ cup slivered almonds
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3-4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ cup sliced black olives
  • ¼ cup vermouth, white wine or chicken broth
  • Salt and ground black pepper
  • 3 tablespoons chopped fresh parsley
  • ¼ cup grated parmesan cheese  


  1. Cook spaghetti according to package directions. Drain and set aside. Meanwhile, place almonds in a small dry skillet and set pan over medium heat. Cook 2 to 3 minutes, until almonds are golden brown and toasted, shaking the pan frequently to prevent burning. Set aside. Heat oil and butter together in a large skillet over medium heat. Add garlic and cook 2 minutes. Add oregano and cook 1 minute, until fragrant. Add spaghetti, black olives and vermouth and cook 1 minute to heat through. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Top with toasted almonds and parmesan cheese just before serving.

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