Pasta with Oil and Garlic
User Reviews
3.4
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
448 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Oil and Garlic
Description
This recipe involves cooking spaghetti until just al dente and reserving some pasta water. Separately, olive oil is warmed on medium heat, then minced garlic is cooked gently until it begins to turn golden, avoiding burning to maintain sweetness and prevent bitterness. Red pepper flakes, salt, and fresh cracked black pepper are stirred in off the heat to build a balanced flavor.
The pasta and reserved starchy water are then tossed vigorously with the garlic oil mixture to coat the noodles thoroughly. Optional garnishes include fresh chopped parsley, grated Parmesan cheese, and lemon wedges, which add freshness, savory depth, and brightness when served.
One practical tip is to store whole garlic heads in a cool, dry place for several months, using cloves within 10 days after breaking the head open to preserve optimal flavor.
Ingredients
- 1 lb spaghetti
- 1/2 cup extra virgin olive oil
- 10 medium garlic peeled and minced
- 1 tsp crushed red pepper flakes adjust to your taste
- black pepper fresh cracked
for serving, optional
- 1/2 cup parsley fresh, chopped
- 1/2 cup Parmesan Cheese grated
- 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 whole garlic heads in a cool, dry place to keep fresh up to 1-3 months; use cloves within 10 days after breaking the head.
- Watch the garlic carefully while cooking to prevent burning, which imparts bitterness.
- The recipe was originally published in 2012 and updated in 2024 for accuracy and testing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 11mg | 0% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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