Description
A classic Italian pasta dish made with spaghetti, olive oil, garlic, and red pepper flakes, creating a simple yet flavorful and comforting meal in just 20 minutes.
Ingredients
8 oz (225g) spaghetti or linguine
¼ cup extra virgin olive oil
6–8 cloves garlic, thinly sliced
¼ tsp red pepper flakes (adjust to taste)
Salt, to taste
½ cup reserved pasta water
Fresh parsley, chopped (optional)
Vegan Parmesan or freshly grated Parmigiano-Reggiano (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve at least ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and cook slowly, stirring frequently, until golden and fragrant (about 2–3 minutes), being careful not to brown it.
- Stir in the red pepper flakes and cook for 30 seconds.
- Add the drained pasta directly to the skillet. Pour in ¼ to ½ cup of reserved pasta water and toss continuously until the oil and water emulsify into a silky sauce that coats the pasta.
- Season with salt to taste. Garnish with chopped parsley and optional Parmesan. Serve immediately, optionally finishing with extra chili flakes or lemon zest.
Notes
Cook garlic gently over medium-low heat to prevent burning and bitterness.
Reserved pasta water helps emulsify the sauce and create a silky texture.
Customize with sautéed mushrooms, spinach, cherry tomatoes, or toasted breadcrumbs.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
