How To Make Garlic And Oil Pasta

Pasta with Garlic and Oil (Ready In 15 Minutes)

A easy recipe to prepare, Pasta with Garlic and Oil is one of the most enjoyable foods you can prepare! Olive oil, garlic, lemon juice, parmesan cheese, and crushed red pepper flakes are combined with spaghetti to make a flavorful sauce. This recipe is ready in 15 minutes, making it ideal for a fast supper that requires little work! Are you looking for more pasta meal inspiration? Take a look at my 20-Minute Pasta Carbonara or my Zucchini “Pasta” with Tomato Sauce for inspiration! Who knew spaghetti could be so easy to make while yet being so flavorful?

This pasta dish with olive oil and garlic may be produced using things that you most likely already have in your kitchen!

The pasta is the main attraction of this meal.

When I’m in a hurry and need something quick to prepare, I prefer to cook this spaghetti with garlic and oil.

It is possible to cook everything in one pot.

Ingredients

The complete ingredient list as well as the measurements are included in the printed version of this recipe.

  • Spaghetti: I make do with whatever I have on hand in terms of pasta. You may use either whole wheat thin spaghetti or ordinary spaghetti for this recipe. Extra-virgin olive oil: This dish’s taste is dependent on the quality of the extra-virgin olive oil used. for a delectable flavour, mince 2 cloves of garlic (for a scrumptious taste), Lemon juice: It provides exactly the perfect amount of acidity to balance out the oil’s fatty acidity. Parmesan cheese: This cheese imparts a tangy, nutty, and salty flavor to the pasta. Spinach: I tossed in some spinach as a bonus for good measure. Extra nutrients may be obtained by mixing leftover spinach into spaghetti.

How to make this Pasta with Olive Oil and Garlic recipe

  1. To begin, boil the pasta according to the package directions. (It took around 8 minutes for my pasta to be al dente.) Remove the pasta from the pot and put it aside. After that, pour 1 tablespoon of olive oil into the pot that the pasta was cooked in. Fry for one minute after the oil is heated, then add in the garlic and cook for another minute. Then, add in the red pepper flakes, spinach, and cook for another minute. Return the pasta to the pan and toss in the remaining olive oil and lemon juice
  2. Finally, remove the pot from the heat and sprinkle in the parmesan cheese
  3. Serve immediately. Season with salt and pepper to taste and serve right away

Tips for making the best pasta with garlic and oil

  • When making this dish, make sure to use extra virgin olive oil of high quality. Making sure your pasta is cooked to al dente is extremely crucial for the flavor of your dish
  • Especially in this dish when the pasta takes center stage, overcooked pasta is not an option. If you choose thinner pasta, it will cook more quickly
  • Always salt your water before cooking. This adds flavor to the entire meal. After you’ve finished cooking your noodles, rinse them well in cold water to ensure they don’t stay together.

What kind of pasta should I use for Pasta with Olive Oil and Garlic?

I prefer to use spaghetti in this pasta dish since it cooks fast, but any type of pasta would work! To ensure that the pasta is cooked al dente, avoid overcooking it completely. Here are some alternative pasta options to consider:

  • Angel hair
  • Thin spaghetti
  • Fettuccine
  • Linguine
  • Vermicelli
  • Tagliatelle
  • Pappardelle
  • Capellini
  • Penne
  • Fusilli
  • Angel hair

Can I make a gluten-free version?

Yes, without a doubt! Simply use gluten-free spaghetti and prepare it according to the package recommendations, just as you would with regular pasta.

Can I add in any extra veggies?

Yes! Pasta with broccoli, garlic, and olive oil is a family favorite in this household! Here are some other vegetables to include:

  • Broccoli, bell peppers, tomatoes (I like cherry), zucchini, kale, mushrooms (I recommend sautéing with the garlic), and other vegetables are included. Arugula
  • Kalamata olives (black or green)
  • Artichoke hearts
  • Capers
  • Onions
  • And arugula.

Craving more Classic Italian recipes? Here are some more Italian dishes to try:

  • The Skinny Fettuccine Alfredo, Penne Alla Vodka with Sun-Dried Tomatoes, Slow Cooker Italian Meatballs, Italian Gnocchi Soup with Kale and Sausage, and Slow Cooker Italian Meatballs are just a few of the dishes on the menu. Chicken Parmesan
  • One-Pan Italian Chicken Skillet
  • Chicken Parmesan

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Pasta with garlic and oil

Thin spaghetti is mixed with olive oil, lemon juice, parmesan cheese, and red pepper flakes to create a flavorful sauce.

  • 1/2 cup extra-virgin olive oildivided
  • 5-6 cloves garlic, minced
  • 1/2-1 teaspooncrushed red pepper flakes
  • 6 cups spinach
  • 1/4 cup lemon juice
  • 1 cup parmesan cheese
  • Salt and pepper to taste
  • Cook the pasta according to the package guidelines. Remove the pasta from the pot and put it aside. 1 tablespoon extra-virgin olive oil should be added to the pot where the pasta was cooked. Add in the garlic and heat for one minute, then add in the red pepper flakes and spinach and simmer for another minute, or until the spinach has wilted. Pour in the remaining oil and lemon juice while tossing the pasta in the pan
  • Remove from the heat and sprinkle with the parmesan cheese. Season with salt and pepper to taste and serve right away

Nutritional Values Pasta tossed with garlic and olive oil Serving Size 777 Calories per serving Calories from fat 315 percent Daily Value*Fat35g54 percent Saturated fat 8g50 percent Calories from carbohydrate 315 percent Daily Value* Cholesterol levels were 17 mg6 percent. Sodium448mg19 percent Potassium558mg16 percent Carbohydrates90g30 percent sodium448mg19 percent potassium558mg16 percent 5g21 percent of the total fiber Sugars account for 44% of total calories.

Proteins account for 25% of total calories. 90 percent of the daily recommended intake of vitamin A (4489IU). Vitamin C (ascorbic acid) 20 mg24 percent Calories consumed in a 2000-calorie meal result in calcium intake of 371 mg (37%), iron intake of 317 mg (17%), and vitamin D intake of 15 percent.

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

SPAGHETTI WITH GARLIC AND OLIVE OIL

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. With this simple and delicious spaghetti sauce made with garlic and olive oil, I am transported back to my youth. An easy classic Italian pasta meal that involves only a few inexpensive ingredients and minimal work, and can be prepared in about 10 minutes. This quick and easy spaghetti dish is tasty and filled with flavor, making it a great go-to food for any occasion. Absolutely excellent for sharing with friends or after a hard day at work when you decide that pasta is what you want for supper.

I assure you that the delicious aroma of garlic and chili flakes gently sautéed in olive oil will lift your spirits!

  • Spaghetti (regular or whole wheat)
  • Extra virgin olive oil
  • Garlic
  • Fresh or dried chili flakes
  • Salt
  • Parmesan cheese (optional)
  • Parsley (optional)
  • Basil (optional).

HOW DO YOU MAKE PASTA WITH AGLIO AND OLIO? (Please note that the recipe card at the bottom of this post has the ingredient proportions and procedure.)

  • Continue to cook your pasta until it is al dente. In the meantime, gently sauté the garlic and chili in olive oil until fragrant. Drain the spaghetti and set aside 1/2 cup of the cooking water. In a pan, combine the spaghetti and parsley
  • Add as much boiling water as is necessary to keep the pasta wet
  • And To coat the ingredients, thoroughly stir them together. If you don’t want to make it vegan, you can top it with parmesan cheese. Depending on your preference, you can top with more chili flakes and parsley. Enjoy

EASY, HEALTHY, AND IN EXTREMELY LOW COST! First and foremost, a pan of this aromatic and spicy spaghetti can be prepared in TEN MINUTES and costs less than 90 cents per dish. Aside from that, this easy homemade spaghetti meal is likely to be healthier than an expensive last-minute takeout, and if you use whole grain pasta, you’ll receive more natural fiber and micronutrients than if you use white pasta. Furthermore, extra virgin olive oil has a lengthy list of health advantages and is a great coating for pasta.

Do you want to see even more delicious pasta recipes that can be prepared in 10 minutes or less?

  • Spaghetti with lemon ricotta in 10 minutes
  • Raw cherry tomato pasta
  • Spaghetti made in 10 minutes with cream cheese
  • Pasta with sun-dried tomato pesto

Recipe updated: Originally published in November 2018, I’ve revised and updated the post to include more notes and fresh photographs. TIPS FOR MAKING THE RECIPEThere are just a few basic ingredients, but the quality of those items will make all the difference! The most important components in this dish are pasta, garlic, and olive oil. PASTAIs there anything better than spaghetti? Pasta that is long and thin is just delicious when paired with garlic and olive oil; you will enjoy wrapping spaghetti or linguine around your fork!

  • Brand counts when it comes to pasta, and while high grade pasta is somewhat more expensive than basic pasta, it is more sturdy and has a more strong texture.
  • A excellent extra virgin olive oil has a pleasant aroma and flavor that is clean and fresh.
  • Olive oil with no flavor, or any other standard vegetable oil, will not work.
  • If you want to make it even more spectacular for those who believe this spaghetti with garlic and olive oil is too plain, add a couple of anchovy fillets and cook them together with the garlic and chili flakes to give it an extra burst of flavor.
  • This recipe is delicious, affordable, and one of the most crowd-pleasing dishes you can make for last-minute gatherings or when you arrive home late or don’t feel like cooking.
  • In addition, please let me know whether you prepare this spaghetti with garlic and olive oil.
  • I would much appreciate hearing from you!
  • It is delicious, inexpensive, and gratifying, and it can be prepared in minutes!

Preparation time: 10 minutes Time allotted: 10 minutes Course:pasta Italian, vegan, and vegetarian cuisines are available. Spaghetti with garlic and olive oil is the focus of this recipe. Servings:4 Calories:693kcal per serving

  • Pasta, such as spaghetti or other long pasta, 1 pound (450 grams)
  • 4-5 garlic cloves, coarsely sliced
  • 1/2 cup (120 mL) extra virgin olive oil 1 teaspoon dried chili flakes, or to taste (or 3 fresh chillies)
  • 1 teaspoon sugar, or to taste finely chopped fresh parsley
  • 1/4 cup fresh parsley
  • Salt to taste
  • 1/4 cup grated parmesan cheese, plus extra to serve (optional, if you aren’t keeping it vegan)
  • Toss the spaghetti in a saucepan of boiling salted water and bring to a boil. Cook until the spaghetti is al dente, which means it is soft but still has a little bite to it. While the pasta is cooking, prepare the sauce by mixing together: Instead of using dried chili flakes, remove the seeds from the chilies and finely chop the ingredients instead. Garlic cloves should be peeled and coarsely sliced. In a small frying pan, gently heat the olive oil. Cook for a few minutes, or until the garlic is pale gold, to allow the flavorings to absorb the oil (be careful not to burn it!). Remove the garlic and chile from the heat and set aside. Add the chopped parsley and mix well. Using a slotted spoon, drain the spaghetti while it is still “al dente,” reserving 1/2 cup cooking water Then add some starchy cooking water to the frying pan and mix to coat the spaghetti with the oil. Cook the pasta until it is moist and juicy*, adding more if necessary to keep it moist and juicy. Cook for 30 seconds over medium heat, stirring a couple of times, until the sauce thickens. If you’re not sticking to a vegan diet, top the spaghetti with more chopped parsley and grated parmesan cheese if you’d like. Enjoy
See also:  How Long Is Pasta Sauce Good After Opening

A word of caution: overheating the garlic and chilli can result in a harsh taste. Make certain that the garlic does not become darker than light gold in color. Cooking water: Add the pasta water in little amounts at a time, as you may not need all of it. You don’t want to dilute the flavor of the sauce; instead, you want the spaghetti to be lovely and moist. NOTE: The nutritional numbers are simply estimations (the total number of calories does not include the calories from parmesan cheese). 693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat|41 mg sodium|302 mg potassium|4g fiber|3g sugar|593 IU vitamin A|1 mg vitamin C|36mg calcium|2mg iron|693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat sodium 41 mg potassium 302 mg fiber 4g sugar 3g iron

30 Minutes to a Comforting, Simple Dish of Garlic Spaghetti

Nutrition Facts(per serving)
448 Calories
26g Fat
41g Carbs
14g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 448
% Daily Value*
Total Fat26g 33%
Saturated Fat 6g 32%
Cholesterol22mg 7%
Sodium777mg 34%
Total Carbohydrate41g 15%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein14g
Vitamin C 12mg 62%
Calcium 250mg 19%
Iron 2mg 13%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. In Italian, spaghetti aglio e olio simply translates as “spaghetti with garlic and olive oil.” Made famous by the people of Naples, this is the quickest and most flavourful pasta you can cook in under 15 minutes. Because of the simplicity with which it may be prepared and the availability of the ingredients, this pasta is usually served as a late-night meal. Most people have some type of dry pasta, olive oil, and garlic in their kitchen, so this dish may be prepared at any time of day or night without the need to go to the grocery store first.

To make a complete dinner, consider throwing in fish, meat, chicken, or tofu and eating it with a side of green salad.

  • 8 to 10 cloves fresh garlic
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon powdered pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup roughly chopped fresh parsley
  • 1 cup grated Parmesan cheese
  1. Assemble all of the materials
  2. Bring a big saucepan of water to a boil. After the water has been brought to a boil, add the salt and the pasta. Once the pasta has been cooked to al dente (per the package directions), drain it and set aside a cup of the pasta water for the sauce. Garlic should be sliced into tiny slivers (as thin as possible)
  3. Prepare the parsley by chopping it finely. Cook the olive oil in a big saucepan (you may use the same one you used to cook the pasta if you like) over medium heat until the oil is hot. Half of the garlic should be sautéed until it is barely aromatic. After that, season with salt, pepper, red pepper flakes, and parsley, if desired. Continue to cook for another minute. Just make sure you don’t overcook or over toast the garlic in the process. This has the potential to reduce the flavor of garlic while also making it taste harsh. Add half a cup of the pasta water that has been saved, along with the pasta and the remaining garlic. Toss everything together and cook for another 2 minutes, or until everything is well cooked. If extra pasta water is required, add it now
  4. Then add the parmesan cheese and season with more salt to taste. Serve as soon as possible. The Spruce Eats / Leah Maroney
  5. The Spruce Eats / Leah Maroney

Recipe Variations

Even while this pasta meal is delicious on its own, you should experiment with some of these extras when you want something a little more.

  • Chipotle hummus, chickpeas, fresh chopped basil, minced anchovy, buttered breadcrumbs, additional crushed red pepper flakes, roasted garlic, grated pecorino cheese

You may also use alternative varieties of pasta in place of the ones listed above. Long pastas are the most effective. The garlic twirls up the slivers of garlic in a pleasing manner. Linguine, fettuccine, and bucatini are all excellent choices for this dish.

Recipe Tips

Undercooking the garlic results in a lovely, powerful garlic taste that is worth trying. If you like a softer garlic flavor, simmer all of the garlic for a longer period of time. You may adjust the amount of garlic you use based on the size of the cloves and your personal preference. This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Pasta with Olive Oil, Garlic and Parsley Recipe

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Ingredients

  • 2 12 cups extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 3 medium garlic cloves (minced)
  • 1 12 teaspoon salt
  • 1 pound rigatoni or other tubular pasta
  • 12 cup extra-virgin olive oil
  • 14 cup finely chopped flat-leaf parsley
  • Freshly ground black pepper

Directions

  • Preparation: Step 1: Boil the rigatoni till al dente in a large saucepan of salted water until al dente
  • Drain and place the rigatoni back in the pot. Advertisement
  • Step 2
  • In the meantime, mix the oil, butter, garlic, salt, and a few grinds of pepper in a small skillet over medium heat. Cook over a moderately high heat, turning often, for 1 to 2 minutes, or until the garlic is softened. Step 3: Toss the heated pasta with the olive oil sauce and parsley and serve immediately after preparation.

Make Ahead

The olive oil sauce may be kept at room temperature for up to 1 day if it is well covered.

Garlic Pasta

This is a traditional Italian side dish that allows for a great deal of improvisation and variety. If you like, you may increase or decrease the amount of garlic you use, but I highly suggest against sautéing it for 10-15 minutes as the recipe instructs. Because browning the garlic results in an unpleasantly bitter taste, it is strongly advised to avoid this danger at all costs. You just need to sauté it for 30 seconds to a minute, depending on the heat you’re using, until it becomes aromatic.

It is OK to use herbs alone or in combination; there is no need to measure; simply add enough to suit your taste.

Most helpful critical review

There is WAY too much red pepper in this dish! I would reduce it to a teaspoon if I could. Additionally, use FRESH herbs. I tried it using dried cranberries and it simply didn’t taste the same. More information can be found at

  • 5star values totaled 62
  • 4star values totaled 50
  • 3star values totaled 22
  • 2star values totaled 4
  • 1star values totaled 3.

This is a traditional Italian side dish that allows for a great deal of improvisation and variety. If you like, you may increase or decrease the amount of garlic you use, but I highly suggest against sautéing it for 10-15 minutes as the recipe instructs. Because browning the garlic results in an unpleasantly bitter taste, it is strongly advised to avoid this danger at all costs. You just need to sauté it for 30 seconds to a minute, depending on the heat you’re using, until it becomes aromatic.

It is OK to use herbs alone or in combination; there is no need to measure; simply add enough to suit your taste.

  1. For starters, I was nervous about scorching the garlic (which has a dreadful flavor), so I ended up undercooking the dish.
  2. Find a nice medium between the two extremes.
  3. As a result, salt was required to make up for the lack of cheese in the meal.
  4. For this reason, the sauce does not absorb well in the refrigerator due to its oil basis.
  5. I recommend boiling the pasta a bit longer than al dente or adding a little stock.
  6. You meat eaters will like the chicken broth, which complements the dish well.
  7. Simply add them to the garlic that has been sauteing for about 5 minutes before serving.

Fake margarine spreads are particularly effective because they have a more concentrated concentration of fake “butter taste.” Also, be certain that your skillet is large enough to accommodate the amount of pasta you intend to cook.

And I can’t help but wonder whether they utilized dried herbs rather than fresh herbs in their preparation.

However, I did serve my dish with more grated parmesan on the side and discovered that everyone used more than I had anticipated, so perhaps the cheese should have been doubled.

Perhaps a sprinkling of salt would have made the situation better.

Last but not least, I added a squeeze of lemon juice to the recipe as an additional adjustment.

Some people utilized it, while others did not.

When serving other rich foods, lemon is an absolute essential.

Continue readingAdvertisement For this dish, I set my colander with broccoli over the pasta pot and steam it for the last 5 minutes of cooking time.

Garnish with freshly grated parmesan and a loaf of garlic bread.

Very simple to prepare and quite good!

  1. I also squeezed in the juice of one lemon.
  2. I thought it was a little too powerful and overpowered the other ingredients.
  3. My meal consisted just of a salad, whereas my daughter’s included fruit and green beans.
  4. Last but not least, make sure you use real Parmesan cheese rather than the crap that comes in a tin.
  5. Everything worked out well with the “Breaded Parmesan Chicken” recipe that I found on this website.
  6. It was a great experience for me.
  7. Greg, this made the entire family giddy with excitement.
  8. WAY too much red pepper, to be honest!
  9. Additionally, use FRESH herbs.

Spaghetti with Olive Oil and Garlic

ThisSpaghetti with Olive Oil and Garlicrecipe is packed with flavor and only a slight kick of fire. When you taste this pasta meal, you’ll be amazed at how well the garlic and herbs complement one other. This is one of my all-time favorite recipes for pasta. Spaghetti with Olive Oil and Garlic is a simple and delicious dish that you will never get tired of eating. Thinly sliced garlic cloves infuse the pasta with a rich, pungent taste that is carried throughout the dish by the olive oil. With the addition of herbs and Parmesan cheese, this spaghetti meal becomes flavorful and filling in only minutes.

See also:  How To Cook Homemade Pasta

It’s also a good choice because it’s simple to adapt to any dietary limitations that may exist.

If you want to make it a meat meal, it’s simple to add shrimp or chicken to the mix.

Allow me to explain the components of this dish.

Video Tutorial

  • Pasta. When using angel hair or fettuccine noodles in place of the spaghetti, you may substitute olive oil for the olive oil in the recipe. Extra virgin olive oil of superior grade is required in this recipe. Garlic. Fresh cloves that have been finely cut
  • Red pepper flakes Herbs are used to add a hint of heat. Parsley and basil are two of the most popular herbs. You can utilize either one, or both, depending on your preference
  • Parmesan. If you are avoiding dairy or following a vegan diet, you can omit this item from your recipe.

How to make Spaghetti with Olive Oil and Garlic

1.Prepare the pasta according per package directions. Prepare a big saucepan of water by bringing it to a boil. After that, season with salt and toss in the pasta. Make a thorough stir. 2.Sauté the garlic until fragrant. Cooking the garlic and olive oil in a chilly skillet over low heat until they are just beginning to brown is a good idea. Cook for approximately 6-7 minutes, or until the garlic has softened and has begun to color a little bit in spots. 3.Ladle in the Pasta Water. Add around 12 cup of pasta water at this time to prevent the garlic from cooking any more.

Drain the spaghetti and toss it into the skillet with the rest of the ingredients.

Then combine everything in a smooth and even motion.

5.Serve.

Pro Tips

  • Before you begin, double-check that all of your materials are ready. You should have all of your ingredients out and ready since you will be creating the garlic oil while the pasta is cooking. Prepare everything in advance, including slicing the garlic cloves, and have everything ready before you begin cooking the spaghetti. Do not allow the garlic to become charred. Keep an eye on the garlic cloves while they’re cooking since burnt garlic does not smell or taste nice. However, if this occurs before the pasta is ready to be added in, add the pasta water and remove the pan from the heat until the pasta is done
  • If this occurs after the pasta is ready to be added in, add the pasta water and remove the pan from the heat until after the pasta is done
  • The salt in the pasta water should not be overlooked! Making sure that you don’t forget to add salt to the water is essential since the only way to properly season pasta is through the water it soaks up. A substantial amount should be used, with the pasta water tasting like the ocean as a result. A delicious taste will be imparted to the pasta as a result.

How to Store and Reheat

For leftover pasta, put it in an airtight jar in the refrigerator for up to three days. When you’re ready to reheat the pasta, either throw it in the microwave for a few minutes or cook it in a saute pan on the stovetop. If the pasta appears to be a little dry after it has been kept, you may add a small amount of water. As it heats, give it a few gentle stirs. This Spaghetti with Olive Oil and Garlic is a delicious and simple recipe that you just must try at least once in your life. It’s so delicious and adaptable that you’ll appreciate how simple it is to prepare and customize to your preferences.

It’s the perfect dinner for every night of the week, thanks to the delicious garlic oil and fresh herbs used. I sincerely hope you enjoy it as much as I do! Here are some more delectable pasta dishes to try:

  • Pasta with spinach sauce, creamed roasted pepper pasta, easy broccoli pasta, angel hair pasta, and pasta with spinach sauce are some of the dishes you may make in one pot.

Spaghetti with Olive Oil and Garlic

ThisSpaghetti with Olive Oil and Garlicrecipe is packed with flavor and only a slight kick of fire. When you taste this pasta meal, you’ll be amazed at how well the garlic and herbs complement one other. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings4servings Calories688kcal

  • Spaghetti: 1 pound
  • 13 cup olive oil
  • 6 garlic cloves, peeled and sliced very thinly
  • 12 teaspoon red pepper flakes
  • 13 cup fresh parsley, chopped
  • 14 cup fresh basil, chopped (optional)
  • 1 cup parmesan cheese, grated
  • Prepare a big saucepan of water by bringing it to a boil. After that, season with salt and toss in the pasta. Make a thorough stir. Cooking the garlic and olive oil in a chilly skillet over low heat until they are just beginning to brown is a good idea. Cook for approximately 6-7 minutes, or until the garlic has softened and just begun to brown
  • Remove from heat. Add around 12 cup of pasta water at this time to prevent the garlic from cooking any more. Drain the spaghetti and toss it into the skillet with the rest of the ingredients. Combine the parsley, basil, and Parmesan in a large mixing bowl. Then combine everything in a smooth and even motion. If the sauce appears to be a little dry, add another 14 cup of the starchy pasta water
  • Otherwise, serve immediately. Serve this spaghetti with freshly grated black pepper, chile flakes, fresh herbs, and/or Parmesan cheese sprinkled on top, as desired.

PRO TIPS

  • Before you begin, double-check that all of your materials are ready. You should have all of your ingredients out and ready since you will be creating the garlic oil while the pasta is cooking. Prepare everything in advance, including slicing the garlic cloves, and have everything ready before you begin cooking the spaghetti. Do not allow the garlic to become charred. Keep an eye on the garlic cloves while they’re cooking since burnt garlic does not smell or taste nice. However, if this occurs before the pasta is ready to be added in, add the pasta water and remove the pan from the heat until the pasta is done
  • If this occurs after the pasta is ready to be added in, add the pasta water and remove the pan from the heat until after the pasta is done
  • The salt in the pasta water should not be overlooked! Making sure that you don’t forget to add salt to the water is essential since the only way to properly season pasta is through the water it soaks up. A substantial amount should be used, with the pasta water tasting like the ocean as a result. A delicious taste will be imparted to the pasta as a result.

Calories:688kcal Carbohydrates:88g Protein:24g Fat:26g 7 g of saturated fat Cholesterol:17mg Sodium:421mg Potassium:334mg Fiber:4g Sugar:3g 878 International Units (IU) of vitamin A 8 milligrams of vitamin C Calcium:338mg Iron:2mg Please leave a remark below; I am looking forward to hearing from you!

Reader Interactions

It is possible that this content contains affiliate links. Lemon Garlic Pasta is a simple dish that offers bright, vibrant flavor with little effort. A pasta dish like this is perfect for hectic weeknights, when you want a filling meal ready in 20 minutes or less. Pasta al Limone is a popular Italian pasta dish that is made lighter and brighter with the addition of lemon juice. Rather than heavy cream, I’ve used an olive oil and butter combo instead, which provides a creamier texture while maintaining the bright lemon taste.

Go to the following page:

  • The ingredients you’ll need for lemon Garlic pasta
  • Other pasta meals you should attempt
  • The Best Way to Make Lemon Garlic Pasta
  • Lemon Garlic Pasta Recipe Video
  • Lemon Garlic Pasta
  • Observations

In a simple lemon garlic butter sauce, you’ll stir heated pasta with a fork. A luscious combination of olive oil and butter that’s been boosted with plenty of garlic and a sprinkle of crushed red pepper is served. Next, include fresh parsley, lemon juice, and lemon zest for a burst of vivacious freshness and zing. A last sprinkling of nutty parmesan cheese completes the presentation of the dish.

Ingredients you need for lemon Garlic pasta

  • Pasta such as dry spaghetti noodles or other long, thin dry pasta is OK. Because olive oil is a crucial component of the sauce, choose a high-quality, delicious kind. Butter: If you’re using unsalted butter, you’ll want to season the dish with a pinch of salt towards the end. For this recipe, you’ll need a whole lemon, preferably organic because you’ll be utilizing the zest
  • And For fresh parsley, look for a bunch of flat leaf (Italian) parsley that is perky and brilliant green
  • Garlic: Look for the most vibrantly colored, plump head you can locate. You’ll be using five cloves of it in total. Ideally, parmesan cheese should be used. Parmigiano-Reggiano or Grana Padano are two types of cheese.

A simple noodle structure that is easy to slick with sauce is ideal for our Lemon Garlic Pasta recipe. I’ve specified spaghetti, but any long, narrow noodle will perform wonderfully in this situation. A wonderful choice for pasta is linguine or angel hair pasta (Capellini). Adding a splash of the starchy cooking water at the end of the cooking process helps the sauce to stick to the pasta. This meal serves 4 as a substantial main course or 6 as a side dish to meaty main dishes such as Chicken Kabobs in the Oven, Bacon Wrapped Pork Chops, or Baked Lamb Chops, among other options.

Is it possible to combine lemon with garlic?

They are delicious in salad dressings when used in their raw state, especially when combined with fruity olive oil.

Once again, the fresh acidity of the lemon is perfectly complemented.

More must try pasta dishes

  • Pasta Aglio e Olio (Perfect for a romantic dinner for two!)
  • Lemon Garlic Shrimp Pasta (similar to this dish, but with luscious shrimp instead of chicken!)
  • Amatriciana Bucatini (Another wonderful staple that can be made in a short amount of time on a weeknight).
  • Pasta with Broccoli Rabe and Sausage (This is a go-to for us and can be served as a complete dinner without the need for a side dish! )
  • Broccoli Rabe and Sausage Salad (This is a go-to for us and can be served as a meal without the need for a side dish!

How to Make Lemon Garlic Pasta

First, cook the macaroni until it is al dente according to the package guidelines. 1 cup of the cooking liquid should be set aside. For the lemon garlic butter sauce, heat the olive oil and butter in a large pan over medium heat until the butter is melted and the olive oil is sizzling. Cook and stir for 30 seconds after adding the garlic and red pepper flakes. Remove the pan from the heat. Step 3: Once the pasta has been cooked and drained, return the skillet to a medium-high heat to finish cooking.

Step 4: Remove the pan from the heat and whisk in the parsley, lemon juice, and lemon zest until well combined. Season with salt and pepper to your liking. Sprinkle parmesan cheese on a serving tray or a bowl after transferring the dish. Serve.

Lemon Garlic Pasta Recipe Video

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Lemon Garlic Pasta

  • With a simple lemon garlic butter sauce, this pasta dish is ready in just 20 minutes and is sure to please everyone. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Course I: The Main Course CuisineItalianServings4peopleCalories530kcal
  • 12 ounces dry spaghetti
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 5 big garlic cloves chopped
  • 1 tablespoon crushed red pepper flakes or more
  • 2 tablespoons butter 13 cup chopped fresh parsley
  • Kosher salt and freshly cracked black pepper to taste
  • 2 ounces freshly grated parmesan cheese
  • Prepare a big saucepan of salted water by bringing it to a boil. Cook the spaghetti until it is firm to the bite (al dente), which should take around 8 minutes. Drain the pasta, keeping 1 cup of the cooking water. In the meantime, heat the olive oil and butter in a large pan over medium heat until they are hot and bubbling. Cook, stirring constantly, for approximately 30 seconds, until the garlic and red pepper flakes become aromatic. Remove the pan from the heat
  • Once the pasta has been drained, heat the pan with the garlic mixture over medium heat until the garlic is fragrant. Toss in the drained, cooked pasta and 14 cup of the leftover pasta water until well combined. Cook and stir until the pasta is heated through, adding additional pasta water if the pasta appears to be too dry. Remove the pasta from the fire and toss with the lemon zest and juice, as well as the parsley. Season with salt and pepper to your liking. Transfer to a serving dish or tray and sprinkle with grated parmesan cheese before serving.
  1. For this dish, you can use any long, narrow pasta that you choose
See also:  How To Get Pasta Sauce Out Of Clothes

Calories:530kcal Carbohydrates:68g Protein:17g Fat:21g 8 g of saturated fat Cholesterol:25mg Sodium:288mg Potassium:283mg Fiber:4g Sugar:3g 744 International Units of Vitamin A Vitamin C (22 milligrams) Calcium:206mg Iron:2mg I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.

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  • When you cook pasta in a pan with garlic and oil, the starchy pasta water helps to emulsify the sauce, making it creamier and less greasy in texture. The taste of this really simple sauce is infused with the gentle frying of the garlic in the oil.

Aglio e olio is one of the most basic pasta sauces, consisting only of garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It appears to be too basic to be excellent, but it is one of the greatest.

  • 1 pound (450 grams) dry spaghetti
  • 1/2 cup (120 milliliters) extra-virgin olive oil, divided
  • Kosher salt garlic cloves (about 4 medium cloves) finely cut a pinch or two of red pepper flakes (optional)
  • A small amount of finely minced flat-leaf parsley for garnishing (optional)
  1. Cook the spaghetti in a saucepan of salted boiling water until it is just shy of becoming al dente (about 1 minute less than the package directs). Keep the pasta cooking water aside. In the meantime, heat 6 tablespoons oil and the garlic in a large pan over medium heat. If using red pepper flakes, sprinkle a little on top. Cook for approximately 5 minutes, stirring occasionally, until the garlic is very faintly brown. Make required adjustments to maintain it softly sizzling, as needed.) Reduce heat to high and cook, swirling and tossing constantly, until a creamy, emulsified sauce develops and covers the noodles. Remove from heat and save 1/2 cup pasta water. Remove from the fire and toss in the remaining 2 tablespoons of olive oil until everything is well-combined. If you’re using parsley, add it now and serve immediately

This Recipe Appears In

  • Aglio e Olio: The One Pasta Sauce You Must Know
  • Aglio e Olio: The One Pasta Sauce You Must Know
  • Aglio e Olio: The One Past
Nutrition Facts(per serving)
661 Calories
29g Fat
85g Carbs
15g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 661
% Daily Value*
Total Fat29g 37%
Saturated Fat 4g 20%
Cholesterol0mg 0%
Sodium166mg 7%
Total Carbohydrate85g 31%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein15g
Vitamin C 2mg 11%
Calcium 31mg 2%
Iron 4mg 22%
Potassium 268mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.

More Serious Eats Recipes

This classic pasta dish with olive oil and garlic (also known as Pasta Aglio e Olio) is simple enough to prepare for weeknight meals while still being elegant enough to serve for a date night or while entertaining guests! Particularly delicious when topped with freshly grated Parmesan cheese. Deoleo USA, Inc. has provided sponsorship for this post. All of my views and opinions are completely my own.

Pasta With Olive Oil And Garlic

This classic pasta dish with olive oil and garlic (also known as Pasta Aglio e Olio) is simple enough to prepare for weeknight meals while still being elegant enough to serve for a date night or to host guests. When topped with freshly grated Parmesan cheese, this dish is really delicious. Deoleo USA, Inc. provided sponsorship for this content. I am the sole author of all thoughts and opinions expressed.

Olive Oil Pasta Sauce Ingredients

It’s something I’ve said before, and it’s something I’ll say again. The freshest, highest-quality ingredients you can find are vital for cooking a super-simple dish, such as this basic pasta sauce with extra virgin olive oil and garlic. To make olive oil pasta, I normally use spaghetti noodles, but you can use whatever type of pasta you choose. Some examples include angel hair pasta, fettuccine, cappellini, linguine, and so on. Basically, any form of long, thin noodle would suffice for this.

  • Fresh garlic cloves are required for this dish, and you must use them immediately.
  • You also don’t want a bulb with green sprouts growing out of the top, which is a red flag.
  • Olive Oil— Olive oil is similar to wine in that everyone has a favorite type of it (s).
  • When you utilize the greatest ingredients, even the most basic dishes are never dull.

Choosing an Olive Oil for Aglio e Olio

First, let’s discuss a little bit more about the olive oil component of the dish before I show you how to make the greatest aglio e olio (also known as pasta with olive oil and garlic in Italian).

It’s undoubtedly the most significant component. As previously stated, Carbonell Extra Virgin Olive Oil (especially the Cordobesa varietal) has been my go-to EVOO of late for a variety of reasons, the most notable of which are:

  • Taste. Carbonell Olive Oil is a single cultivar olive oil, which means that it is made solely from olives grown in a specific location of the world. As a result, their olive oils have a beautifully fresh and clean taste that is also rich and balanced. I’m by no means an expert in olive oil, but even with a drop on your finger, you can tell the difference between good and great olive oil: color. Oh my my, look at that color! I’ve never seen an olive oil with such a bright yellow-green tint before. The Bottle is extremely spectacular in its appearance. The bottle is very stunning, made of strong green glass and with lovely labeling that, incidentally, also includes essential information about the flavor profile and provenance of the product. I would not hesitate to put it on my table if I were to host a dinner party. There’s no need to decant it into a stylish olive oil container, especially with my favorite feature — the pop-up spout, which makes pouring simple and mess-free
  • And Sustainability Traceability. Carbonell employs sustainable agricultural techniques to create world-class olive oil, and the company’s whole supply chain is traceable from seed to table. I haven’t talked about these characteristics much on my blog, but it’s something I’ve been actively looking for in the things I buy for our family.

Carbonell olive oil is produced in Spain, which is the world’s leading producer of olive oil, and it is the best-selling olive oil in the country for a good reason! However, the Carbonell collection of olive oils is now available for purchase in the United States at Fresh Thymestores. Check out the other three varieties, as well: the mellowfruity Morisca, the sweetnutty Arbosana, and the fruitypeppery Manzanilla, all of which are delicious.

How To Make Olive Oil Pasta

Pasta sauce made with olive oil and garlic is traditionally created using simply the starchy water that was retained after cooking the pasta plus part of the olive oil from that cooking. And I don’t do things any differently! However, I recently discovered a pasta-cooking tip on Food52 that has made my garlic olive oil pasta sauce even more delicious! So, what exactly is it? The difference is that, instead of bringing a big saucepan filled with salted water to a boil, you place the pasta in the bottom of a large skillet and pour in just enough cold water to cover it before bringing the pan to a boil.

From there, I follow the recipe’s instructions to the letter.

Using the pasta water that has been saved, combine it with the garlic and olive oil combination and bring to a boil to emulsify the sauce.

Topping Off Garlic and Olive Oil Pasta

A few more ingredients may really bring your olive oil pasta to the next level, so don’t be afraid to experiment! Approximately one teaspoon of red pepper flakes should be added after the garlic is nearly through sautéing. After tossing the spaghetti noodles with the olive oil pasta sauce, add a handful of fresh minced flat leaf parsley and a cup or two of freshly grated Parmesan cheese and mix well. Oh, and last but not least, but surely not the least? An extra drizzle of fresh olive oil at the conclusion of the cooking process brings out the flavor of the high-quality olive oil that is essential for this recipe’s indulgence.

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Ingredients

  • 1/4 cup high-quality extra virgin olive oil, such as Carbonell Cordobesa, 8 big garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 pound dry spaghetti.

Optional Add-Ins

  • 1 teaspoon crushed red pepper flakes
  • s 1/2 cup chopped fresh flat leaf parsley
  • s 1 cup freshly grated Parmesan cheese

Instructions

  1. In a large pan, combine the dry spaghetti and cold water until the noodles are completely submerged. 2 tablespoons of kosher salt should be added to the water. Stir constantly over medium heat until the water comes to a rolling boil. Continue to boil for another 3 to 4 minutes, stirring regularly, until the noodles are malleable but still al dente, about 3 to 4 minutes more (slightly underdone). Drain the pasta and set aside 1 cup of the cooking water before draining again. When the pasta is finished cooking, heat the olive oil in a big, shallow saucepan large enough to accommodate the cooked spaghetti noodles over medium heat. Cook for 2 minutes, or until the garlic is just beginning to turn golden brown around the edges, after which remove from the heat. If you’re using red pepper flakes, add them now and simmer for another 30 seconds
  2. Otherwise, skip this step. Add the pasta cooking water, one cup at a time, to the garlic and olive oil mixture, stirring constantly, and bring to a boil. It will splatter if you don’t handle it cautiously. Turn down the heat to a low simmer for 3 minutes, then add the drained pasta to the olive oil pasta sauce and combine well. Serve immediately. Immediately remove the pan from the heat and season with more salt (if required) and freshly ground black pepper to your liking. Using your hands, toss the pasta with the minced fresh parsley and freshly grated Parmesan (if using). Pour over the pasta and serve immediately with a drizzle of extra virgin olive oil and more grated Parmesan cheese on the side
Nutrition Information:

Yield:9Serving 1.5 cups is the serving size. The following is the amount of food per serving: Calories:266 9.4 g of total fat 1.2 g of saturated fat Cholesterol:0mg Sodium:233.8mg Carbohydrates:33.8g Fiber:4.1g Sugar:2.0g Protein:8.2g Based on a 1.5 cup portion of the simple aglio and olive oil components, the nutrition information is derived.

What to Serve With Olive Oil Pasta?

In the case of a basic dish like this garlic and olive oil pasta, you might be tempted to upgrade the side dishes by purchasing more expensive ingredients.

Refrain from giving in to the temptation! With only a simple salad, some garlic bread on the side, and a glass of white wine, you can have yourself a magnificent lunch. Here are a few ideas to get you started:

  • Using only four ingredients, this simple Italian chopped salad comes together quickly: romaine lettuce, radicchio, cannellini beans, and sun-dried tomatoes. It’s a delightful fast side dish that’s dressed up with a simple red wine vinaigrette
  • This easy homemade garlic bread instantly improves any dinner. You can get it on the table in around 15 minutes if you use only 5 ingredients.

As a side note, if you enjoy the simplicity of this olive oil and garlic pasta sauce, I believe you’ll also enjoy this incredibly easy cream cheese pasta sauce! I’d be interested in seeing how your spaghetti with olive oil and garlic comes out. Please tag me on Instagram @UnsophisticookonInstagram or use the hashtagUnsophisticook so that I can see it. Enjoy!

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