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Spaghetti with Garlic and Oil

A simple and classic pasta dish with warm spaghetti, olive oil, and toasted garlic, perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 1 pound uncooked spaghetti You can use whole wheat or legume pasta for a healthier alternative.
Garlic and Oil Ingredients
  • 0.5 cup olive oil Use extra virgin for more flavor.
  • 6 cloves garlic, thinly sliced Do not burn the garlic while cooking.
  • 0.25 teaspoon red pepper flakes Adjust to taste.
  • to taste salt Freshly ground black pepper to taste.
  • 0.25 cup chopped fresh Italian parsley For garnish and flavor.
  • 1 cup finely grated Parmigiano-Reggiano cheese Reserve half for serving.

Method
 

Preparation
  1. Gather all ingredients.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
  3. While the pasta is cooking, combine olive oil and sliced garlic in a cold skillet.
  4. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  5. Stir red pepper flakes, salt, and black pepper into pasta.
  6. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
  7. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Notes

For meal prep, this dish keeps well in the fridge for a few days. You can also make healthier adjustments by using whole-wheat pasta or adding lean proteins and vegetables.