Pasta with Oil and Garlic
You can't get easier or more comforting than pasta with oil and garlic! This Italian classic dinner never lets you down.
Servings: 6
Ingredients
- 1 lb spaghetti
- 1/2 cup extra virgin olive oil
- 10 medium garlic cloves, peeled and minced
- 1 tsp crushed red pepper flakes (adjust to your taste)
- fresh cracked black pepper
for serving, optional
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated parmesan cheese
- lemon wedges
Instructions
- Cook the pasta according to package instructions until just al dente. Drain and reserve 1 cup pasta cooking water.
- Add the olive oil to a large saute pan and place over medium heat on the stovetop.
- Add the minced garlic and cook until the garlic is just starting to turn golden brown. Keep an eye on it and watch carefully, because garlic can burn quickly and turn bitter. This should take around 3-4 minutes.
- Remove the pan from the heat and add the red pepper flakes, salt, and pepper. Stir to combine.
- Add the pasta and the reserved pasta water to the pan, and toss everything together vigorously to combine.
- Serve with parsley, parmesan cheese, and lemon wedges.
Notes
Store garlic in a cool dry place, the whole heads can last from 1-3 months if they are fresh to begin with. One you split open a head of garlic, use within 10 days.
*This recipe was originally published in 2012, and was re-tested, updated, and rephotographed in 2024.
Nutrition
Calories: 448 kcal · Carbohydrates: 58 g · Protein: 10 g · Fat: 19 g · Saturated Fat: 3 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 13 g · Sodium: 11 mg · Potassium: 195 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 99 IU · Vitamin C: 2 mg · Calcium: 26 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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