Spaghetti with Garlic and Olive Oil is simple yet flavorful and comes together in minutes. It’s a perfect weeknight dinner when you’re short on time or have little in your pantry. This recipe is naturally vegan and can be made gluten-free.
Do you ever have those moments when it’s time for dinner, but you haven’t planned anything to make?
We’ve all been there.
That’s why I love having some simple recipes committed to memory that can quickly be made from ingredients most people keep in their kitchens.
Spaghetti with Garlic and Olive Oil is one of those dishes.
Besides keeping pasta on hand, I love having a variety of herbs and spices to make dishes like Spaghetti with Garlic and Olive Oil.
There’s nothing like fresh garlic to flavor a dish.
But if I’m really trying to save time and minimize cleanup, I love using Dorot Gardens garlic in this recipe.
Imagine being able to simply pop out a measured amount of garlic without the need for a knife or a measuring spoon!
And since Dorot Gardens freezes their fresh garlic, cilantro, basil, and ginger within 90 minutes of harvesting, you know they are really fresh. And they have a 2 year shelf life in your freezer.
Dorot Gardens Garlic, Ginger, Cilantro, and Basil can be found in the freezer section of your local supermarket.
I picked some up at my local Kroger store Ralphs. They had them next to some international meals like frozen pierogi and Persian entrees.
But in other stores I’ve seen them mixed in with the frozen vegetables.
And the basil and cilantro are perfect to adding to sauces, salsas, and salads.
Spaghetti with Garlic and Olive Oil is known in Italy as Spaghetti Aglio e Olio, or in this case, Aglio, Olio, e Peperoncino since we are using red chili flakes.
As you may have guessed, the only ingredients you need to make this recipe are pasta, garlic, olive oil, red pepper flakes, and some salt. And if you happen to have some fresh parsley on hand, it makes a wonderful garnish.
If you don’t care for spicy food, feel free to leave out the chili.
Traditionally this dish from Naples is served late at night after an evening out, perhaps after attending the opera or other formal event with friends and family.
Making it couldn’t be simpler:
- Cook a package of pasta in salted water according to the package directions.
- Heat some olive oil, garlic, and chili pepper in a small skillet.
- Once the pasta is cooked, drain it and transfer it to a large serving bowl.
- Pour the hot flavored oil over the noodles and toss them so each strand is coated.
- Add some fresh parsley and serve!
Now let’s make Spaghetti with Garlic and Olive Oil!
Spaghetti with Garlic and Olive Oil
Spaghetti with Garlic and Olive Oil is simple yet flavorful and comes together in minutes. It's a perfect weeknight dinner when you're short on time or have little in your pantry. This recipe is naturally vegan and can be made gluten-free.
- 1 package spaghetti (12 ounces) gluten-free, if desired
- sea salt to taste
- 4 Tablespoons olive oil (the best quality you have)
- 2 cubes Dorot Gardens Garlic
- 1/4 teaspoon crushed red chili pepper flakes (or to taste)
- fresh parsley for garnish (optional)
Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package directions.
When the pasta is close to being done, heat the olive oil in a small sauce pan over medium heat. Add the garlic and crushed red chili flakes. Quickly stir and remove from the heat when the garlic appears lightly browned. This should take less than a minute.
As soon as the spaghetti is cooked, drain it and transfer it to a large serving bowl.
Pour the hot olive oil mixture over the pasta and toss to coat all the noodles.
Top with torn parsley leaves, if desired, and serve immediately.
If you make Spaghetti with Garlic and Olive Oil, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.