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.
Servings 4
Calories 444kcal
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)
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
Calories: 444kcal | Carbohydrates: 64g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 0.9mg | Calcium: 23mg | Iron: 1.2mg