Olive Oil Pasta
A quick and elegant olive oil pasta recipe featuring garlic and parsley, ready in under 20 minutes.
Ingredients
Main Ingredients
- 200 g spaghetti Use gluten-free spaghetti if needed.
- 1/4 cup olive oil Extra-virgin for flavor.
- 4 cloves garlic, minced About 1–2 teaspoons; adjust for lesser garlic flavor.
- 1/4 teaspoon red pepper flakes Adjust to taste.
- Salt to taste coarse salt for the pasta water
- Fresh parsley, chopped For finishing.
- Parmesan cheese For serving; use nutritional yeast for a vegan option.
Instructions
Cooking the Pasta
- Bring a large pot of water to a rolling boil and salt it generously.
- Add the spaghetti and cook according to package directions until al dente.
Preparing the Garlic Oil
- While the pasta cooks, warm a large skillet over medium heat.
- Pour in the olive oil and let it warm for 20–30 seconds.
- Add the minced garlic and red pepper flakes to the oil. Stir constantly and cook just until fragrant—about 1–2 minutes. Do not brown the garlic.
Combining the Ingredients
- Before draining, scoop out 1/2 to 3/4 cup of the pasta cooking water and hold it aside.
- Drain the spaghetti quickly and add it to the skillet with the garlic oil.
- Toss the pasta in the oil to coat. If the pasta looks dry, add reserved pasta water a tablespoon at a time until you reach a glossy, sauce-like consistency.
- Taste and season with salt. Plate and garnish with chopped parsley and a generous sprinkle of Parmesan before serving.
Notes
Best served with a simple green salad or roasted vegetables. Store leftovers in an airtight container for up to 3–4 days.