Spaghetti With Oil Garlic

This classic spaghetti with oil and garlic has been a quick and satisfying go-to in my kitchen for years. It brings out simple flavors with a comforting Italian touch.

I first made this dish on a busy weeknight and found it incredibly soothing and simple. Now it's a favorite whenever I want a no-fuss meal with bold flavors.

Ingredients

• Kosher salt: helps season the pasta water properly for perfect flavor absorption
• One pound of spaghetti: is the ideal pasta choice for a silky coating of garlic oil
• Three cloves of garlic minced fresh: provide the aromatic base and depth
• Half a cup of extra-virgin olive oil: creates the rich glossy sauce essential to this dish
• A pinch of red pepper flakes: adds a subtle heat that balances the richness
• Two tablespoons of chopped flat-leaf parsley: bring freshness and color
• Half a lemon zested optional: adds a bright citrus note that lifts the dish
• Freshly grated Parmigiano-Reggiano optional: gives a nutty creamy finish if desired

Step by Step Instructions

Sauté the Garlic Slowly:

Warm the garlic minced olive oil one teaspoon salt and red pepper flakes over low heat in a large skillet stirring occasionally until the garlic softens and turns golden about eight minutes This slow cooking releases the flavors without burning the garlic

Cook the Pasta:

Bring a large pot of cold water to a boil generously salt the water Add the spaghetti and cook stirring occasionally until tender but firm to the bite al dente about eight minutes

Combine Pasta and Sauce:

Drain the pasta reserving about a quarter cup of cooking water Add the pasta and reserved water to the garlic oil mixture Toss well to coat evenly

Add Final Touches:

Stir in the chopped parsley and lemon zest if using Taste and adjust seasoning Transfer to a serving bowl or divide onto plates Top with freshly grated cheese if desired

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I love the balance of garlic and chili flakes which feels warm and comforting yet fresh with parsley and lemon zest

Storage Tips

Leftovers keep well refrigerated in an airtight container for up to two days Reheat gently adding a splash of water or olive oil to restore the sauce's silkiness Avoid overcooking when reheating to maintain texture

Ingredient Substitutions

Use linguine or fettucine if spaghetti is unavailable Extra-virgin olive oil can be replaced with a good quality mild vegetable oil but the flavor will be less authentic Fresh garlic is best but garlic powder can be used in a pinch

Serving Suggestions

Serve alongside a simple green salad and crusty bread to soak up the oil A light white wine complements the garlic and chili beautifully Add roasted vegetables or grilled chicken for a heartier meal

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Cultural Context

This dish originates from Naples and represents the beauty of Italian cooking where few ingredients combine to create extraordinary flavor It is a staple for those who appreciate minimalism done well

Frequently Asked Questions About Recipes

→ How do I achieve perfectly al dente spaghetti?

Cook pasta in generously salted boiling water, stirring occasionally, until tender but still firm to the bite, usually about 8 minutes.

→ What’s the best way to infuse olive oil with garlic flavor?

Warm minced garlic gently over low heat in olive oil until soft and golden, taking care not to burn it to avoid bitterness.

→ Can I adjust the spice level in this dish?

Yes, modify the amount of red pepper flakes to suit your heat preference, or omit them for a milder taste.

→ Why add pasta cooking water to the garlic mixture?

Reserved pasta water helps create a silky sauce that coats the spaghetti evenly and enhances flavor absorption.

→ What optional ingredients enhance this dish?

Fresh parsley adds brightness, lemon zest offers subtle acidity, and grated Parmigiano-Reggiano provides a rich, savory finish.