Spaghetti with Garlic and Olive Oil

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Spaghetti with Garlic and Olive Oil

Course Dinner


  • 16 ounces of your favorite spaghetti you can use gluten-free
  • 1/2 cup olive oil I used Graza
  • 12 cloves of garlic thinly sliced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 cup reserved pasta water


  • 1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup fresh parsley chopped


  • Bring a large pot of salted water to a boil. Add the pasta and cook until it’s 1 minute before al dente (about 1-2 minutes less than what it says on the package).
  • While the pasta is cooking, heat olive oil in another pan over medium-high heat. Add the sliced garlic and crushed red pepper flakes. Cook and stir for about 5 minutes, making sure the garlic doesn’t burn. Reduce the heat to low if necessary and remove the pan from the heat occasionally.
  • Once the pasta is cooked, use tongs to transfer it to the pan with the garlic and olive oil. Add the reserved pasta water and toss well until the pasta is nicely coated.
  • Stir in the Parmesan cheese and parsley. Taste and add salt if needed.
  • Serve and enjoy your delicious pasta dish!

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