Dirty Pasta: Aglio e Olio Gets a Splash of Olive Brine

Aglio e olio is already a near-perfect pasta. Garlic, olive oil, pasta water, and a handful of ingredients that somehow become more than the sum of their parts. Add a splash of La Saum's cocktail-grade olive brine and the dish gains a salty, savory depth that pasta water alone cannot provide.

It is a small addition. The kind of thing that makes someone ask what is different about it.

Dirty Pasta Recipe

INGREDIENTS

• 200g spaghetti or linguine

• 4 garlic cloves, thinly sliced

• 3 tablespoons good quality olive oil

• 2 tablespoons La Saum olive brine

• 0.5 teaspoon chili flakes (optional)

• A handful of fresh flat-leaf parsley, roughly chopped

• Reserved pasta water

• Parmesan to finish, optional

INSTRUCTIONS

1. Cook pasta in well-salted water until just shy of al dente. Reserve 0.5 cup of pasta water before draining.

2. In a wide pan over medium heat, warm olive oil and gently cook sliced garlic until just golden. Do not let it brown.

3. Add chili flakes and stir for 30 seconds.

4. Add drained pasta to the pan with a splash of pasta water.

5. Add La Saum olive brine and toss to combine over medium heat until the sauce coats the pasta.

6. Add more pasta water as needed to loosen.

7. Finish with parsley and parmesan if desired. Serve immediately.

Note: Add the olive brine at the end of cooking, not at the start. This preserves its character. Taste before adding any additional salt.

Why Olive Brine Works in Pasta

Pasta water and olive brine do similar jobs: they carry salt and add body to a sauce. But olive brine adds something pasta water does not: the distinct savory, minerally character of Spanish olives. It turns a simple dish into something that rewards attention.

This is also one of the easiest ways to introduce guests to La Saum's range. The bottle on the counter during dinner becomes a natural conversation.

Frequently Asked Questions

Can you cook with olive brine?

Yes. Olive brine works well in pasta, vinaigrettes, marinades, and braises. Its salinity and savory depth function similarly to fish sauce or miso in adding umami and complexity to a dish.

When should I add olive brine to pasta?

Add olive brine near the end of cooking, after the pasta has been tossed into the sauce. This preserves the brine's character and prevents it from becoming too assertive.

What kind of pasta works best with olive brine?

Long pasta like spaghetti or linguine works best for an aglio e olio style. The brine also works well in a simple butter and pasta water sauce, or as a finishing addition to any pasta that would benefit from added salinity.

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