Save to Pinterest It was 11 PM on a Tuesday when I realized I had absolutely no dinner planned and no energy to go to the store. This pasta saved me. Now it is my go to for those nights when something delicious needs to happen in ten minutes flat.
Last summer my cousin dropped by unexpectedly and I threw this together. She sat on my counter watching me cook and made fun of how intensely I was staring at the garlic but then asked for the recipe before she even finished her first bite.
Ingredients
- 200 g dried spaghetti: I always keep an extra box in the cupboard because this recipe has rescued more weeknight dinners than I care to admit
- 4 tbsp extra virgin olive oil: Do not use the cheap stuff here because the oil really carries the dish and you can taste the difference
- 4 large garlic cloves: Slice these paper thin so they melt into the oil instead of staying chunky and biting back
- 1 tsp red chili flakes: Start with this amount and adjust once you know your heat tolerance
- 2 tbsp fresh parsley: The bright green color and fresh cut flavor cuts through all that rich oil beautifully
- Salt and black pepper: Pasta water needs to be properly salted like the sea or the dish will taste flat no matter what else you do right
- 2 tbsp Parmesan cheese: Totally optional but I almost always add it because that salty nutty finish is just perfect
Instructions
- Get your water going first:
- Bring a large pot of salted water to boil and cook spaghetti until al dente then save about half a cup of that starchy water before draining because it is liquid gold
- Infuse the oil:
- Heat olive oil in a large skillet over medium low and add those sliced garlic cloves letting them sizzle gently until fragrant and barely golden
- Add the heat:
- Sprinkle in chili flakes and let them bloom in the hot oil for just ten seconds or the whole thing might turn bitter
- Bring it together:
- Toss the drained spaghetti right into the skillet adding splashes of pasta water until everything coats beautifully
- Finish it:
- Season well then fold in parsley and plate it up with Parmesan if you are using it
Save to Pinterest This became a proper weekend tradition when my roommate and I started having standing Friday night pasta dates. We would each add our own twists and argue about whose version was better but honestly they were both just perfect.
Getting The Garlic Just Right
Thin slicing matters so much here because big chunks will stay raw and harsh while thin slices sweeten and melt. Keep the heat moderate and patient because rushing this step is how great pasta becomes disappointing pasta.
Making It Your Own
I love adding a squeeze of lemon at the end because acid cuts through all that rich oil. Sometimes I throw in capers or anchovies if I want something salty and briny. The base recipe is forgiving enough that you can play around once you have made it a few times.
Serving Suggestions
This works as a standalone dinner but I sometimes serve it alongside a simple green salad dressed with nothing but olive oil and vinegar. A crisp white wine cuts the richness perfectly.
- Grate extra Parmesan at the table so everyone can add their own amount
- Keep red pepper flakes on the table for the heat lovers
- Have lemon wedges ready for people who love that bright acidic finish
Save to Pinterest Some of the best meals are the simplest ones. This pasta proves you do not need fancy ingredients or hours at the stove to make something worth remembering.
Recipe FAQs
- → How do I prevent garlic from burning?
Cook garlic over medium-low heat and stir often until it just begins to turn golden. Remove from heat promptly to avoid bitterness.
- → Can I adjust the spiciness level?
Yes, add more or less red chili flakes according to personal taste to control the heat.
- → What is the best pasta type for this dish?
Long strands like spaghetti work best, as they evenly coat with the garlic oil sauce.
- → Can I add a lemon twist to enhance flavor?
A squeeze of fresh lemon juice brightens the flavors without overpowering the dish.
- → Is it possible to make this dairy-free?
Omit Parmesan cheese or replace it with a vegan alternative to keep the dish dairy-free.