Garlic and olive oil spaghetti

Meals 6534
  • Servings 6
  • Preparation 15 minutes
  • Cooking time 10 minutes
  • Calories 0
  • Difficulty easy


  • Kosher salt
  • 1 pound of spaghetti
  • 3 cloves of garlic, minced
  • 1/2 cup of Arom olive oil
  • A pinch of red pepper flakes
  • 2 tbs of chopped flat-leaf parsley
  • 1/2 lemon, zested, optional
  • Freshly grated Parmigiano-Reggiano, optional


  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  2. While the pasta cooks, combine the ingredients in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden, about 8 minutes
  3. Drain the pasta in a colander set in the sink, reserving about 1/4 cup of the cooking water.
  4. Add the pasta and the reserved water to the garlic mixture.
  5. Mis well.
  6. Add parsley and lemon zest if using.

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