Spaghetti With Garlic & Olive Oil

Total Time
Prep 5 mins
Cook 10 mins

Simple. Plain. Elegant. Originally found here:


  1. Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente.
  2. Reserve 1 cup of pasta cooking water before draining.
  3. Heat the olive oil in a large saucepan over medium heat until shimming.
  4. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water.
  5. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
  6. Add the cooked pasta to the garlic mixture and toss well to combine.
  7. Add some pasta cooking water if necessary to bring the dish to a creamy consistency.
  8. Serve with more olive oil and the minced tops of the green garlic, and parmesan cheese if desired.
Most Helpful

June 06, 2013: I made this dish and served it with my garlic studded pork roast. Hubby and I both enjoyed it, and it was quite simple to make. I am only rating it 4**** because I would not choose to use a tiny "pinch" of red pepper flakes if I make this again (and I'm sure I will). I thought the red pepper flakes took away the taste of the pasta, garlic & parm, but someone may like the heat. I think it would be better without, but I wanted to stay true to the recipe. Also, your instructions do not say what to do with the garlic cloves (chop, mince, leave whole etc...) or when to add the 1/4 c of parm (I used the shaker can of parm because it didn't specify that either). So I chopped and sweat the garlic and pepper flakes, then added the parm with the spaghetti (mine didn't get creamy). My garlic bulb did not have the green shoots, but I did sprinkle the top with additional parsley. Thank you for posting your recipe and giving me inspiration. (Made for Name That Ingredient tag). UPDATE: I used the left-overs to make chicken noodle soup (for a cooking deconstruction challenge in the "photo forum"), and thought I would post the pic and suggestion for the abundant left-overs (it was only hubby and I to start with, and this recipe makes a lot). Then I used it again the following night to make a teriyaki stir-fry. Thanks again for "3" meals from "1".

rosie316 June 12, 2013