Spaghetti with Garlic and Olive Oil

5 from 4 votes

Spaghetti with Garlic and Olive Oil

Spaghetti with Garlic and Olive Oil is a classic Italian recipe that comes together in minutes. This simple yet flavorful dish is perfect for weeknight dinners when you're short on time or have little in your pantry.

Course Main Course

Cuisine Italian

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

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 444kcal

Author Amy Katz

Equipment

Ingredients

1 package spaghetti (12 ounces) gluten-free, if desired
sea salt to taste
4 Tablespoons olive oil
2 cubes Dorot Gardens Garlic
¼ teaspoon crushed red pepper flakes (or to taste)
fresh parsley minced, for garnish (optional)

US Customary - Metric

Instructions

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 minced parsley leaves, if desired, and serve immediately.

Notes

If you can't find Dorot Gardens Garlic cubes, you can substitute 2 large crushed or finely minced garlic cloves in this recipe.

Leftover pasta can be refrigerated for up to 3 days.

Nutrition