Garlic & Oil Pasta
Silky spaghetti coated in toasted garlic and olive oil—a classic Roman dish that's faster than takeout. Finish with red pepper flakes and fresh parsley for brightness.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 17g
Ingredients
- 8 oz spaghetti
- 4 garlic cloves, thinly sliced
- ¼ cup olive oil
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large pot. Add spaghetti and cook until al dente, per package directions.
- 2
While pasta cooks, heat olive oil in a skillet over medium. Add garlic slices.
- 3
Cook garlic, stirring often, until golden and fragrant, 3–4 minutes. Do not brown.
- 4
Add red pepper flakes to the skillet. Stir for 10 seconds.
- 5
Drain pasta, reserving 1 cup pasta water. Add pasta to the skillet with garlic oil.
- 6
Toss over medium heat, adding pasta water 2 tbsp at a time until silky, 1–2 minutes.
- 7
Divide into bowls. Top with parsley and a pinch of salt. Serve immediately.
Tools you’ll need
- large pot
- wooden spoon or pasta fork
- 12-inch skillet
- measuring spoons
- colander
- tongs
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