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Spaghetti with Olive Oil and Garlic

A simple, classic pasta tossed with fragrant garlic-infused olive oil, fresh herbs, and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb spaghetti
  • 1/3 cup olive oil
  • 6 garlic cloves peeled and very thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/3 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped, optional
  • 1 cup Parmesan cheese grated

Instructions

  • Bring a large pot of water to a rolling boil and season generously with salt, then add the spaghetti and cook until al dente according to package directions, stirring occasionally.
  • While the pasta cooks, place the sliced garlic and olive oil in a cold large skillet, then set over medium-low heat and warm gently until the garlic softens and just begins to turn light golden, about 6–7 minutes; do not let it burn.
  • When the garlic is nearly done, add 1/2 cup of reserved pasta cooking water to the skillet to stop the garlic from cooking further and loosen the oil.
  • Drain the spaghetti, reserving more pasta water, and add the pasta directly to the skillet with the garlic oil.
  • Add the chopped parsley, optional basil, and grated Parmesan to the pasta and toss vigorously to combine, adding up to an additional 1/4 cup of pasta water if the sauce seems dry, until the pasta is evenly coated.
  • Serve immediately, and optionally finish with extra Parmesan, a pinch of red pepper flakes, or freshly ground black pepper to taste.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Have all ingredients prepped before you start to time the garlic with the pasta.
  • Watch the garlic closely and keep the heat low to avoid burning.
  • Add reserved pasta water gradually to loosen the sauce as needed.