Garlic Pasta Olive Oil (Printable View)

Tender noodles coated in garlic-infused olive oil, topped with parsley and Parmesan.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - 1/4 cup extra-virgin olive oil
03 - 6 large garlic cloves, thinly sliced
04 - 1/2 tsp crushed red pepper flakes (optional)
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Finishing

07 - 1/4 cup freshly grated Parmesan cheese
08 - 2 tbsp fresh flat-leaf parsley, finely chopped
09 - Zest of 1 lemon (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water and drain the noodles.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently for 2 to 3 minutes until fragrant and lightly golden, avoiding browning.
03 - Optionally, stir in crushed red pepper flakes and cook for 30 seconds.
04 - Add drained pasta to the skillet with garlic oil. Toss to coat evenly, adding reserved pasta water gradually until the sauce clings lightly to the noodles.
05 - Season with salt and freshly ground black pepper to taste. Remove from heat and stir in half of the parsley and half of the Parmesan cheese.
06 - Divide pasta among serving plates. Top with remaining parsley, Parmesan, and lemon zest if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner without the stress.
  • The flavor is bold and clean—no heavy cream or complicated steps, just you and good ingredients talking to each other.
  • It's the kind of dish that feels fancy enough for guests but casual enough to eat standing at the kitchen counter.
02 -
  • Don't let the garlic brown—it turns bitter and sharp, and there's no coming back from it.
  • The pasta water is not waste; it's your secret weapon for turning oil into sauce.
  • Fresh Parmesan makes a difference you can actually taste, not just in theory.
03 -
  • Reserve your pasta water before draining; it's the most important ingredient you'll forget about.
  • Taste the garlic oil by itself before adding pasta—if it tastes like liquid gold and makes your mouth water, you're on the right track.

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