Olive Oil Garlic Pasta

Bowl of spaghetti garnished with fresh parsley.

5 from 3 votes

Olive Oil Garlic Pasta is a classic Italian recipe that's ready in 15 minutes. It's simple yet flavorful and easy to make with pantry ingredients. Add a little chili pepper for a spicy kick, if you like.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Pasta

Cuisine: Italian

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 442kcal

Author: Amy Katz

Ingredients

1 Tablespoon salt
12-16 ounces spaghetti (gluten-free, if necessary) or your favorite shape
4 Tablespoons extra virgin olive oil
2 cloves garlic minced
¼ teaspoon crushed red pepper flakes (optional)
fresh parsley chopped or torn, for garnish (optional)

US Customary - Metric

Instructions

Bring a large pot of water and the salt to a boil. Cook the spaghetti according to the package directions. Drain and transfer it to a large serving bowl.
1 Tablespoon salt, 12-16 ounces spaghetti
Heat the olive oil in a small sauce pan over medium heat. Add the garlic and crushed red chili flakes (if using). Quickly stir and remove from the heat when the garlic is fragrant and appears lightly browned. This should take less than a minute. Do not allow the garlic to burn.
4 Tablespoons extra virgin olive oil, 2 cloves garlic, ¼ teaspoon crushed red pepper flakes
Pour the hot olive oil mixture over the pasta and use kitchen tongs to toss to coat the noodles.
Top with chopped parsley leaves, if desired, and serve immediately.
fresh parsley

Notes

Leftover pasta can be refrigerated in an airtight container for up to 3 days.

Nutrition