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A bowl of spaghetti with garlic and olive oil, garnished with parsley.

Spaghetti with Garlic and Olive Oil

A quick and comforting pasta dish made with extra virgin olive oil and garlic, perfect for a simple yet satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 lb spaghetti Alternatively, use linguine or bucatini.
  • 1/2 cup extra virgin olive oil Use the best quality available for the best flavor.
  • 4–5 cloves garlic, finely sliced Slicing gives even toasting, avoid mincing.
  • 1 tsp dried chili flakes Adjust based on spice preference; fresh chilies can also be used.
  • 1/4 cup fresh parsley, coarsely chopped Flat-leaf parsley is preferred.
  • 1/4 cup grated Parmesan cheese Optional; omit for vegan version.
  • to taste N/A salt Use coarse sea salt or kosher salt for cooking.
  • 1/2 cup reserved pasta cooking water Optional; helps emulsify the sauce.
Optional Add-ons
  • N/A N/A lemon zest or juice To add brightness.
  • N/A N/A toasted breadcrumbs For crunch.
  • N/A N/A anchovy fillets, finely chopped For umami flavor.
  • N/A N/A chili oil drizzle For additional heat.
  • N/A N/A crushed toasted nuts Such as pine nuts or walnuts.
  • N/A N/A extra herbs: basil, oregano, or thyme For variations.
  • N/A N/A cooked vegetables or greens Such as wilted spinach or sautéed mushrooms.

Method
 

Prep and Timing
  1. Fill a large pot with water and add a generous pinch of salt. Heat until boiling.
  2. Peel and thinly slice the garlic cloves.
  3. Coarsely chop the parsley and set aside.
  4. Place a large frying pan on medium-low heat.
Cook the Pasta
  1. Bring the pasta water to a boil. Add the spaghetti and cook according to the package directions minus 1–2 minutes for al dente.
Make the Garlic Oil
  1. While the pasta cooks, heat the olive oil in the frying pan over low to medium-low heat.
  2. Add the sliced garlic and chili flakes, stirring to coat the garlic in oil.
  3. Cook until the garlic is pale gold and fragrant, about 3–5 minutes, stirring often.
  4. Stir in the chopped parsley just before removing from heat.
Combine Pasta and Sauce
  1. Reserve 1/2 cup of pasta cooking water and then drain the pasta.
  2. Transfer the drained spaghetti to the frying pan and toss to coat in the garlic oil.
  3. Add a splash of reserved pasta water and toss until emulsified and silky.
  4. Cook for 30–60 seconds, tossing constantly.
Serve
  1. Taste, season with salt if needed, and plate immediately.
  2. Top with extra parsley and Parmesan if desired.

Notes

Watch the garlic carefully to prevent burning. For a vegan version, omit Parmesan and consider nutritional yeast.