Pasta Garlic Olive Oil (Printable View)
A quick, flavorful dish combining garlic, olive oil, spaghetti, parsley, and Parmesan.
# Ingredient List:
→ Pasta
01 - 7 oz spaghetti or linguine
→ Sauce
02 - 3 tbsp extra virgin olive oil
03 - 5 large garlic cloves, thinly sliced
04 - 1/4 tsp red pepper flakes (optional)
05 - 1/2 tsp sea salt
06 - Freshly ground black pepper, to taste
→ Garnish
07 - 2 tbsp fresh parsley, chopped
08 - 1 oz Parmesan cheese, grated (optional)
09 - Lemon zest, to taste (optional)
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently for 2 to 3 minutes until fragrant and just turning golden, avoiding burning.
03 - Stir in red pepper flakes, if using, and cook for an additional 15 seconds.
04 - Add the drained pasta to the skillet and toss to coat in the garlic oil. Gradually add reserved pasta water until the sauce lightly coats the pasta.
05 - Season with sea salt and freshly ground black pepper. Remove from heat and toss in chopped parsley.
06 - Divide onto plates and top with grated Parmesan and a sprinkle of lemon zest, if desired. Serve immediately.
# Expert Suggestions:
01 -
- It comes together faster than ordering takeout, and tastes infinitely better.
- The garlic becomes sweet and mellow when coaxed gently in oil, a total game-changer if you've only had raw garlic before.
- You'll feel resourceful making something this good from pantry staples alone.
02 -
- Burning the garlic is the only real mistake you can make here—low and slow is the only way, even if it feels like it's taking forever.
- That reserved pasta water is essential; it's what transforms separated oil and pasta into something that actually clings together like a real sauce.
- Don't skip the parsley at the end—it's not just decoration, it brightens the whole dish and keeps it from feeling one-note.
03 -
- Cold pasta water separates more easily than warm, so keep it at room temperature and add it gradually while tossing.
- Toast the pasta briefly in the oil before adding water—this tiny step adds a subtle nuttiness that elevates the entire dish.
- Finish with lemon zest and good black pepper just before serving so their brightness doesn't fade.