Spaghetti with Garlic and Oil
why make this recipe
Spaghetti with garlic and oil is a classic Italian dish that is simple to make and full of flavor. It’s perfect for a quick weeknight dinner or a cozy meal with friends. Using just a few ingredients, you can create something that tastes amazing. This dish is not only easy to prepare, but it also highlights the wonderful taste of high-quality olive oil and garlic. Whether you’re an experienced cook or a beginner, this recipe is both satisfying and delicious.
how to make Spaghetti with Garlic and Oil
Ingredients :
- 1 tablespoon + three-quarters teaspoon salt, divided
- 1 pound (16 oz) dried spaghetti
- 1/2 cup extra-virgin olive oil
- 1/3 cup thinly sliced garlic (about 8 cloves)
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1/3 cup fresh Italian parsley, finely chopped
- 3/4 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving
Directions :
- Bring a large pot of water and 1 tablespoon of salt to a boil. Add the spaghetti and cook until al dente, about 10 to 12 minutes. Reserve 1.5 cups of pasta water before draining.
- In a cold skillet, combine olive oil and garlic. Cook over medium heat until garlic is lightly golden, about 3 to 4 minutes. Stir in red pepper flakes and add about 1/2 cup of reserved pasta water.
- Add the drained pasta, remaining reserved cooking water, and salt to the skillet. Cook, stirring constantly, for 1 to 2 minutes.
- Add chopped parsley and grated cheese just before serving, stirring until well coated. Serve immediately, passing additional cheese at the table.
how to serve Spaghetti with Garlic and Oil
Serve spaghetti with garlic and oil hot, right after cooking. You can place the dish in a large bowl and sprinkle extra cheese on top. For those who like a bit more heat, serve with extra crushed red pepper flakes on the side. It pairs well with a simple salad or some crusty bread to soak up the delicious oil.
how to store Spaghetti with Garlic and Oil
If you have leftovers, let the spaghetti cool down completely. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, simply reheat on the stove with a splash of olive oil or water to loosen it up.
tips to make Spaghetti with Garlic and Oil
- Use high-quality extra-virgin olive oil for the best flavor.
- Be careful not to burn the garlic; a light golden color is what you want.
- Feel free to adjust the amount of red pepper flakes to your taste.
- Adding a splash of lemon juice before serving can give the dish a nice zing.
variation
You can customize this recipe by adding cooked shrimp or chicken for protein. Mixing in vegetables like spinach or cherry tomatoes will add color and nutrition. For a twist, try using whole wheat spaghetti or gluten-free pasta.
FAQs
Can I use fresh garlic instead of sliced?
Yes, fresh garlic can work well. Just make sure to chop it finely to ensure even cooking.
Is this recipe vegan?
To make it vegan, simply omit the cheese or use a plant-based cheese substitute.
Can I make it without red pepper flakes?
Yes, you can skip the red pepper flakes if you prefer a milder flavor or if you want to make it suitable for kids.
Spaghetti with Garlic and Oil
Ingredients
Method
- Bring a large pot of water and 1 tablespoon of salt to a boil.
- Add the spaghetti and cook until al dente, about 10 to 12 minutes.
- Reserve 1.5 cups of pasta water before draining.
- In a cold skillet, combine olive oil and garlic.
- Cook over medium heat until garlic is lightly golden, about 3 to 4 minutes.
- Stir in red pepper flakes and add about 1/2 cup of reserved pasta water.
- Add the drained pasta, remaining reserved cooking water, and salt to the skillet.
- Cook, stirring constantly, for 1 to 2 minutes.
- Add chopped parsley and grated cheese just before serving, stirring until well coated.
- Serve immediately, passing additional cheese at the table.