Spaghetti with Garlic and Olive Oil Sauce is made with only 4 ingredients, extra virgin olive oil, crushed red pepper flakes, fresh garlic, and fresh parsley. Then it is served with some grated Parmesan cheese at the table. YUM!
A classic spaghetti dish made with an olive oil sauce, is quick and easy to make, and very satisfying! The garlic and olive oil is the base for this sauce; it’s so simple, you can make it in less than 10 minutes. Our entire family loves this pasta dish!
It has a rich taste from this simple sauce that gives a bold flavor, along with some heat to it! It is so good, your family might enjoy the change from having pasta with red tomato sauce.
Our mom loves to cook simple Italian meals with minimal ingredients. As long as we could remember, this was her “go-to” dish whenever we were hungry and wanted something to eat.
Spaghetti with garlic and olive oil is a common dish in Italy called “Spaghetti con Aglio e Olio.” It’s so delicious, and so quick to whip up – it’s amazing.
First, you begin cooking the spaghetti in a pot of boiling water; and at the same time, start making the garlic and olive oil sauce in a sautéing pan, skillet or small pot. When pasta is ready, drain and toss the pasta with the sauce, and serve. The only thing you may need, is some grated Parmigiano-Reggiano cheese at the table when serving.
For a healthier twist, try using whole grain pasta. At times we like mixing both pastas so the kids won’t notice that they’re eating something healthy. Enjoy!
Spaghetti with Garlic and Olive Oil
- 1 pound of Spaghetti (Barilla or Garofalo,or whole grain spaghetti)
- 1/2 cup Extra Virgin Olive Oil
- 5 large garlic cloves- sliced in halves, or 6 to 8 medium cloves
- 1/4 tsp. sea salt
- 1/2 cup fresh chopped Italian parsley( about one handful)
- 1/4 tsp. crushed red pepper flakes
- 2/3 cup of boiling water ( taken from the pot that is boiling the spaghetti )
- grated Parmigiano Reggiano cheese, for serving
- Fresh ground pepper to taste
In a large pot of water, add 1 tablespoon of salt to the water and bring to boil. Add spaghetti to the boiling water. Cook spaghetti for about 6 minutes for al dente. ( do not over cook the pasta).
In the meantime and in a small quart size pot, on low heat, pour 1/2 cup of olive oil. Gently heat and add garlic, 1/4 teaspoon of sea salt and red pepper flakes. Simmer for about 2 minutes, until garlic is golden, but not brown.
Immediately turn off heat. Remove pot from the burner. The hot oil will continue to brown the garlic. Add fresh parsley while it’s still very hot and COVER with a lid. This will infuse the flavor of parsley without burning it. Then grab a measuring cup, and carefully scoop up 2/3 cup of boiling water from the pot cooking the spaghetti, and pour into the oil mixture. Set aside.
Drain the spaghetti when ready. Place the spaghetti back into the large pot and pour garlic and oil mixture into the spaghetti. Turn heat back on low and simmer while stirring the spaghetti for 1 minute. This will allow the flavors get absorbed into the spaghetti.
Serve spaghetti into individual pasta bowls. Serve with fresh ground pepper and grated Parmigiano Reggiano cheese at the table. Buon Appetito!