Description
A simple, restaurant-quality garlic pasta dish that relies on just five ingredients and careful heat control to create a rich, emulsified sauce without cream.
Ingredients
Scale
- 1/2 cup (120 ml) extra virgin olive oil
- 6–8 cloves garlic, thinly sliced
- 8 oz (225g) dried spaghetti or linguine
- 1/2 to 1 tsp red pepper flakes
- 1/4 cup (4g) fresh flat-leaf Italian parsley, chopped
- Salt, to taste
- Reserved pasta water, as needed
Instructions
- Fill a large pot with water, bring to a rolling boil, and add 1-2 tablespoons of salt. Add pasta and cook until al dente.
- Before draining, reserve about 1 cup of starchy pasta water and set aside.
- While pasta cooks, thinly slice the garlic and chop the parsley.
- Place a large skillet over medium-low heat. Add the olive oil and sliced garlic to the cold pan.
- Cook gently, stirring frequently, for 5-7 minutes until garlic is pale golden and fragrant. Do not let it burn.
- Stir in red pepper flakes and cook for 30 seconds until fragrant.
- Add 1/2 cup of reserved pasta water to the skillet and let it bubble for a minute to create an emulsion.
- Transfer the drained pasta directly into the skillet with the garlic oil.
- Toss vigorously, adding more pasta water splash by splash if needed to coat the noodles.
- Stir in the chopped parsley, taste for salt, and serve immediately.
Notes
Start with cold oil to ensure even cooking of the garlic. Use fresh garlic only; jarred garlic has a metallic taste. The starchy pasta water is crucial for emulsifying the oil into a creamy sauce. Serve immediately as the pasta continues to absorb the oil.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 10
Keywords: pasta aglio e olio, garlic pasta, easy dinner, beginner recipe, Italian pasta, 5-ingredient recipe, vegan pasta, quick meals