Spaghetti with Garlic and Olive Oil Recipe
Introduction
Spaghetti with garlic and olive oil is a simple, classic Italian dish full of bold flavors. With just a few everyday ingredients, you can create a delicious, comforting meal that’s ready in minutes. It’s perfect for a quick dinner or a satisfying lunch.
Ingredients
- 1 lb (450 grams) spaghetti, or other long pasta
- 1/2 cup (120 ml) extra virgin olive oil
- 4-5 garlic cloves, finely sliced
- 1 tsp dried chili flakes, or to taste (or 3 fresh chillies)
- 1/4 cup fresh parsley, coarsely chopped
- 1/4 cup grated parmesan cheese, plus more to serve (optional, if you don’t keep it vegan)
- Salt, to taste
Instructions
- Step 1: Bring a pot of salted water to a boil and add the spaghetti. Cook until al dente—soft but still with a slight bite.
- Step 2: While the spaghetti cooks, prepare the sauce. If using fresh chillies, remove the seeds and finely chop. Peel and finely slice the garlic cloves.
- Step 3: Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes until the garlic is pale gold. Be careful not to burn the garlic. Stir in the chopped parsley.
- Step 4: Drain the spaghetti when al dente, reserving 1/2 cup of the cooking water.
- Step 5: Add the spaghetti to the frying pan and stir well to coat with the oil. Add reserved cooking water as needed to keep the pasta moist and juicy. Cook on medium heat for 30 seconds, stirring a couple of times.
- Step 6: Sprinkle extra chopped parsley and grated parmesan cheese over the spaghetti before serving. Enjoy!
Tips & Variations
- For a milder flavor, reduce the amount of chili or omit it entirely.
- Use fresh chili for a brighter, spicier taste compared to dried flakes.
- Add a squeeze of lemon juice for a fresh, tangy twist.
- To keep the dish vegan, skip the parmesan or substitute with nutritional yeast.
- Use gluten-free pasta if you need a gluten-free version.
Storage
Store leftover spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of olive oil or reserved pasta water to keep it moist. Avoid microwaving directly to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of spaghetti?
Yes, any long pasta such as linguine, fettuccine, or even bucatini works well with this recipe.
What if I don’t have fresh parsley?
Dried parsley can be used in a pinch, but add it towards the end of cooking. Fresh parsley provides the best flavor and bright color.
PrintSpaghetti with Garlic and Olive Oil Recipe
A classic Italian pasta dish featuring al dente spaghetti tossed in a fragrant garlic and chili-infused olive oil sauce, garnished with fresh parsley and optional parmesan cheese for a simple yet flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Spaghetti
- 1 lb (450 grams) spaghetti or other long pasta
Sauce
- 1/2 cup (120 ml) extra virgin olive oil
- 4–5 garlic cloves, finely sliced
- 1 tsp dried chili flakes, or to taste (or 3 fresh chillies, seeded and finely chopped)
- 1/4 cup fresh parsley, coarsely chopped
- Salt, to taste
- 1/4 cup grated parmesan cheese, plus more to serve (optional, if not vegan)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, meaning the pasta is tender but still has a slight bite to it. Drain the pasta, reserving 1/2 cup of the cooking water for later use.
- Prepare the Sauce Ingredients: While the pasta cooks, prepare the sauce. If using fresh chilies instead of dried flakes, remove their seeds and finely chop them. Peel and thinly slice the garlic cloves to ensure even cooking and maximum flavor.
- Infuse the Olive Oil: In a frying pan, gently heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and chili flakes or fresh chilies to the pan. Cook gently for several minutes until the garlic turns a pale golden color, taking care not to let it burn, allowing the flavors to fully infuse the oil. Stir in the chopped parsley towards the end.
- Combine Pasta and Sauce: Add the drained spaghetti to the frying pan with the infused oil and toss thoroughly to coat every strand. Gradually add some of the reserved starchy pasta water as needed to create a moist, glossy, and juicy sauce that clings to the pasta.
- Finish Cooking: Cook the pasta and sauce together on medium heat for about 30 seconds, stirring a couple of times to meld the flavors and ensure even coating.
- Serve: Transfer the spaghetti to serving plates and garnish with extra chopped parsley. Sprinkle grated parmesan cheese on top if desired and serve immediately for a delicious, simple pasta meal.
Notes
- Use good quality extra virgin olive oil for the best flavor.
- Adjust chili flakes or fresh chilies according to your spice preference.
- Reserving some pasta cooking water helps create a silky sauce that clings to the noodles.
- Parmesan cheese is optional and can be omitted for a vegan version.
- Do not burn garlic, as it can turn bitter and overpower the dish.
- This dish pairs well with a simple green salad and crusty bread.
Keywords: spaghetti, garlic, olive oil, chili flakes, Italian pasta, easy pasta recipe, vegetarian pasta, simple dinner
