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Garlic Parmesan Spaghetti

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This humble yet delicious dish combines al dente spaghetti with fragrant garlic-infused olive oil, red pepper flakes, and a sprinkle of parsley. Perfect for a weeknight dinner or a late-night craving.

Ingredients

Scale
  • 12 oz (340 g) spaghetti (or your favorite long pasta)
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 68 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (optional, for serving)

Instructions

  1. Cook the pasta:
    • Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  2. Infuse the olive oil:
    • In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
  3. Add red pepper flakes:
    • Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
  4. Toss the pasta:
    • Add the cooked spaghetti to the skillet and toss to coat in the garlic oil. Gradually add the reserved pasta water, a few tablespoons at a time, to create a silky sauce.
  5. Season and garnish:
    • Season with salt and black pepper to taste. Remove from heat and sprinkle with chopped parsley and Parmesan cheese, if using.
  6. Serve:
    • Divide the pasta among plates and serve immediately. Add a squeeze of lemon juice for a bright, tangy finish if desired.

Notes

  • Add protein: For a heartier meal, top with grilled shrimp, chicken, or a poached egg.
  • Veggie boost: Toss in steamed broccoli, spinach, or roasted cherry tomatoes for extra color and nutrition.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil.