Garlic and oil pasta

Garlic and olive oil pasta comes from a very simple and ancient Italian dish, known for its speed and straightforward flavor. It brings the bold taste of garlic, the smoothness of olive oil, and a subtle kick of heat when desired, all wrapped in a silky texture that coats every strand of pasta. It’s special because it’s made with things most people already have at home and comes together quickly, without any fuss, but with plenty of flavor.

In the pan, the pasta meets the sliced garlic releasing its aroma into the hot olive oil, while a pinch of salt and black pepper adjust the seasoning. A touch of chili flakes adds a pleasant warmth for those who enjoy it, and the starchy cooking water becomes the secret to transforming the oil into a shiny and silky sauce. At the end, the grated cheese adds a salty and creamy note, and the chopped parsley brings freshness to balance everything out.

Ingredients

400 g of spaghetti (or another long pasta)

6 medium garlic cloves, thinly sliced (learn more about the properties and compounds of garlic)

120 ml (1/2 cup) of extra-virgin olive oil (see the health benefits of olive oil)

1 tablespoon of salt for the cooking water

1/2 teaspoon of ground black pepper

1/2 teaspoon of red chili flakes (optional)

50 g of grated parmesan (or pecorino)

15 g of fresh chopped parsley (about 1/4 cup)

240 ml (1 cup) of reserved pasta cooking water

Instructions

Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt.

Cook the spaghetti according to the package instructions until al dente. Before draining, reserve 1 cup (240 ml) of the cooking water. Drain the pasta.

While the pasta cooks, heat the olive oil over medium-low heat in a large skillet.

Add the sliced garlic to the hot oil. Cook, stirring constantly, until the garlic is lightly golden and fragrant (1–2 minutes). Be careful not to burn it.

If using, add the chili flakes and black pepper. Stir for a few seconds.

Add the drained spaghetti to the skillet. Toss well so the pasta absorbs the oil and garlic.

Gradually add the reserved cooking water (one tablespoon at a time) and stir. Use the water until a shiny, silky sauce forms that coats the pasta (see tips on how to use pasta cooking water).

Turn off the heat. Add the grated parmesan and chopped parsley. Mix well. Taste and adjust salt and pepper if needed.

Serve immediately, with extra cheese on top if desired.

Garlic has a bold flavor and contains compounds that may support the body’s defenses. Olive oil is a heart-healthy fat. Parsley adds vitamins and freshness. Cheese provides calcium and protein. Pasta gives quick energy and makes the dish very satisfying.
Yields about 4 servings. Great for a quick midweek dinner, a simple lunch, or for serving when you have little time but want something truly delicious.

Conclusion

If you enjoyed this irresistible and silky garlic and olive oil pasta, follow us for more easy and quick recipes, like our quick dinner recipes, and learn more about our work at about us.
Also try dishes that pair well with this pasta. Here are five suggestions to complete the meal. For guidance on balanced eating, consult the Dietary guide for balanced meals: