Traditional recipes

Spaghetti with Garlic and Olive Oil recipe

Spaghetti with Garlic and Olive Oil recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This wonderful Italian dish is vegetarian-friendly, simple to make and packed full of flavour. Enjoy with crusty bread to mop up any leftover sauce.

82 people made this

IngredientsServes: 2

  • 115g spaghetti
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon dried parsley
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large pot with boiling salted water, cook spaghetti until al dente. Drain.
  2. In a small frying pan over medium heat, saute the garlic in olive oil.
  3. Toss pasta with olive oil and garlic mixture. Add the parsley, salt and ground black pepper to taste. Serve with fresh grated Parmesan cheese.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (71)

My wife loved this recipe I did tweak it as I was making it for 3.i also added prawns salmon and chorizo.i must say it was better than I've had in a restaurant it's definitely going on the favourite list.-17 Aug 2017

by Dana

This tasted FANTASTIC... Just like from a restuarant. I did add some oregano and a spoonfull of butter. My entire family loved this. I made this with "Garlic Chicken" submitted by another person on this site. They were beautiful together. I couldn't have picked a better dish to go with it.-23 Mar 2006

by JENIGOODWIN

I wanted a non tomato or cream based sauce for my pasta, so I tried this one. I put a little butter in there, and some italian seasoning, added broccoli and green beans and it was awesome! My boyfriend almost never likes the vegetables, but he went back and ate the leftovers!-21 Feb 2006


  • Salt
  • 1 pound spaghettini or vermicelli
  • 5 tablespoons extra virgin olive oil
  • 10 garlic cloves, peeled and sliced
  • ½ teaspoon (or more to taste) crushed red pepper
  • 1/2 cup chopped fresh Italian parsley
  • 1 cup freshly grated Grana Padano cheese or Pecorino Romano (optional)

Cookbook


Gallery

  • Kosher salt and freshly ground pepper
  • 8 ounces spaghetti or spaghettini
  • 2 tablespoons thinly sliced garlic (from 4 cloves)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh sage
  • 1 Fresno or long finger chile, thinly sliced
  • 4 ounces Parmigiano-Reggiano, grated (1 cup), plus more for serving (optional)
  • Fresh basil leaves, for serving

Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water drain.

Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta toss to coat.

Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.


Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones


Spaghetti with Olive Oil, Garlic and Melted Tiny Tomatoes

I cannot imagine living my life without pasta. I hope the day never comes that I have to!

I try not to go overboard with it, of course, and yes, like everybody else, I try to incorporate some of the healthier pastas into my diet here and there too. Some of it is quite good, like this Dreamfields brand (love!).

I just so happened to be in the mood for some pasta when this came to mind. It's a loose interpretation of a simple Italian dish called Aglio e Olio, made with spaghetti noodles sauteed in olive oil and plenty of garlic. I also had the last tray of my patio cherry and grape tomatoes beginning to wrinkle up on me and needing to be used, so I roasted those and poured them over the pasta.

The concentrated flavors of the tomatoes were a nice addition to this dish, and since tiny tomatoes are available all year round, it's easy to enjoy any time of the year. Frankly, should you forgo the addition of the tomatoes, you'll be amazed at how good this is - that is, provided you do like garlic! Here's how to make it.

Prepare pasta al dente, about 1 minute under recommended package cooking time. Reserve 1 cup of pasta water, drain, drizzle pasta lightly with some of the olive oil, toss and set aside, stirring occasionally to prevent sticking. If you're like me and using your Fasta Pasta , you may not have much pasta water left to reserve. Just sub in a cup of chicken broth.

This is another gadget y'all see here in pics occasionally. It's one of those little hand-powered choppers and when I only need a little bit of something chopped, or something chopped a little more fine, I love using this gadget. It works fast and it's easy to clean.

Heat remaining olive oil in a large skillet over medium heat. Add onion and cook for 2 minutes add garlic and cook another minute. Traditionally, spaghetti aglio e olio would use thin slices of garlic, but I like to go with chopped. Such a rebel.

Add 1/2 of the reserved pasta water or chicken broth to the skillet, bring to a boil, reduce heat and cook for three minutes. Add cooked pasta and remaining pasta water or broth and toss.

Continue cooking until most of the liquid has been absorbed.

Aglio e olio doesn't usually have cheese either, however, I like it with cheese, so I'm using it! Set aside 1/8 cup of the parmesan cheese for garnish. Add parsley and/or basil, red pepper flakes and salt to skillet. Add remaining cheese to the pasta and toss. Taste and adjust seasonings as needed.

Transfer pasta to platter. If using, pour melted tomatoes, with their juices, over the top. I like to squeeze the roasted tomatoes from the flesh. It's not necessary, however, it is a texture issue for me. I like the smoothness of the roasted tomato but not the outer layer. For purposes of the photo, I left them on here.

Garnish with additional basil and parmesan.

For more of my favorite pasta dishes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Spaghetti with Olive Oil, Garlic and Melted Tiny Tomatoes

  • 1/2 pound angel hair pasta
  • 1 cup reserved pasta water or chicken broth
  • 1/2 cup extra virgin olive oil
  • 1/3 cup finely chopped Vidalia or other sweet onion
  • 3 tablespoons chopped garlic
  • 1 cup freshly grated Parmesan cheese , divided
  • 1/4 cup chopped fresh parsley or basil , set aside a pinch for garnish
  • 1 teaspoon dried red pepper flakes
  • 1/2 teaspoon kosher salt
  • 2 cups melted tiny tomatoes , optional

Prepare pasta al dente, about 1 minute under recommended package cooking time. Reserve 1 cup of pasta water (or substitute chicken broth) drain, drizzle pasta lightly with some of the olive oil, toss and set aside, stirring occasionally to prevent sticking.

Heat remaining oil in a large skillet over medium heat. Add onion and cook for 2 minutes add garlic and cook another minute. Add 1/2 of the reserved pasta water, bring to a boil, reduce heat and cook for three minutes. Add pasta and remaining pasta water toss and continue cooking until most of the liquid has been absorbed.

Set aside 1/8 cup of the parmesan cheese for garnish, add remainder to the pasta, along with parsley and/or basil, red pepper flakes and salt. Taste and adjust seasonings as needed. Transfer pasta to platter and pour melted tomatoes, if using, with their juices, over the top. Garnish with additional basil and parmesan.

Melted Tiny Tomatoes: Roast 4 cups of cherry and/or grape tomatoes, tossed with 2 tablespoons olive oil, 1/2 teaspoon each salt, Cajun seasoning, paprika, pepper, brown sugar, 1/4 teaspoon freshly cracked black pepper and 1 teaspoon dried herbs, at 400 degrees F, for 12 to 15 minutes, stirring gently halfway.

Check These Recipes Out Too Y’all!

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Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil)

This is as easy as it gets. When you are too tired to even think about fixing dinner, this is what you whip up. I have heard that many chefs during cooking school or after a long shift on the line, they come home and make Spaghetti Aglio e Olio. It is a big bowl of comfort food that is so simple and quick to prepare.

I love real authentic Italian food. Years ago I flew to Chicago to bake with Nestle for their “Bake Some Good” event. We baked goodies and then delivered them to a large homeless shelter in the area. It will go down as one of the best days of my life!

It was a whirlwind trip and I arrived the night before the event. Since I had never been to Chicago, I couldn’t wait to venture out into the city. I started to walk the streets and I stumbled upon Eataly, a culinary mecca that I am obsessed with in New York City, and I found it in Chicago. This is what foodies like me dream about. If you’ve never been to Eataly, put it on your list.

It is a two-story foodie paradise filled with all kinds of restaurants, bakeries, and you can even pick up your fresh produce while eating gelato. I could spend an entire day there just eating my way through it! I found an area with cookbooks lined up the wall which is my kind of reading. Then I found a large sign stating, 󈬢% off all cookbooks.” Are you kidding me? I just hit the jackpot! Well, except for the fact that I had ZERO room in my suitcase. This didn’t stop me! I am one resourceful girl and there had to be a way.

I thumbed through stacks and stacks of cookbooks while I devoured some desserts. That’s my kind of multi-tasking. I made the trek back to the hotel holding several heavy cookbooks. One was Lidia’s Italian-American Kitchen, which has authentic Italian recipes. If only there was a hidden camera in my hotel room that night as I tried to stuff everything into one little carry-on. I basically wore about 4 outfits on the plane. I kid you not. But the cookbooks and a ridiculous amount of Nestle chocolate I had to carry back home were definitely worth it!

As I thumbed through the pages, the very first recipe I wanted to try was this Spaghetti Aglio e Olio which means Spaghetti with Garlic and Oil. It was such a simple recipe but I loved how the garlic and olive oil were the stars of the pasta. I was hooked after the first bite and now when I am feeling lazy and don’t feel like whipping up an elaborate meal, this is my go-to pasta.


Boil a large pot of salted water, and cook spaghetti for about 8 minutes. (Check about a minute before the manufacturers' recommended cooking time, as you want the pasta to be al dente.) Drain, reserving a quarter of a cup of the cooking water.

In a frying pan, warm olive oil to medium-hot, but not smoking. Add breadcrumbs, chilli flakes and a sprinkle of sea salt and sauté for about 5 minutes, or until breadcrumbs are golden. Add garlic and cook for another minute, toss in parsley and remove from the heat, then stir through lemon zest. Season with pepper and a little more sea salt to taste, then remove from pan and place in a bowl.

Return frying pan to the stove and add the cooked spaghetti, a little more oil and the reserved cooking water. Toss well and cook for a further 30 seconds. Stir through lemon juice, mix well.

Serve sprinkled with breadcrumb mixture and a liberal amount of parmesan.


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How to Make Spaghetti with Olive Oil and Garlic

Ingredients & Substitutions

  • Pasta &ndash Classically this dish is made with spaghetti. For a gluten-free meal, feel free to use gluten-free pasta.
  • Olive Oil &ndash For this recipe you need a high quality olive oil. I recommend Bari&rsquos Extra Virgin Olive Oil.
  • Garlic
  • Red Pepper Flakes
  • Fresh Parsley
  • Parmesan &ndash I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don&rsquot have access to Violife, you can make your own parmesan.
  • Salt

Recommended Equipment

For this recipe, you will need a saucepot, large skillet, basic kitchen utensils, and a colander. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Go-To Olive Oil

Because this pasta relies on so few ingredients, it is important that we use the highest quality. For that reason, when choosing an olive oil to provide the foundation of this dish, I turn to Bari Olive Oil Co.

Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.

Over the years Bari&rsquos olive oils have won many awards. Throughout competitions in California, Bari Olive Oil Co. continues to come out on top with its premium olive oils, making them widely known as one of California&rsquos oldest and finest producers of olive oil.

Bari&rsquos products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping &ndash perhaps some last-minute gifts for this Mother&rsquos Day &ndash and fill your cupboards with these beautiful, high-quality oils and vinegar.


A word of warning when making jalapeño pasta…

Make sure to test your jalapeños before you make this recipe. (Taste the tip of one pepper and it’ll give you an idea of its strength.) I find most commercial jalapeños fairly mild, but now and then you come across some that are quite fiery!

So here’s to spaghetti aglio e olio’s new incarnation – a bowl of pasta that might be zen-like, but that is undoubtedly memorable.

Food & wine pairing: Germany, off-dry Rielsling with spaghetti aglio e olio

An off-dry Riesling is ideal with this pasta! A German Riesling of course would be superb, but don’t overlook other regions in the world which also produce quality Rieslings. In Europe, Alsace turns out fabulous Rieslings, so do Austria and Alto Adige (Italy). In the New World, New Zealand and Australia take the lead, but Chile is not to be overlooked (look for wines from the Casablanca or Limari regions). In the United States, I am particularly fond of the Rieslings from the Finger Lakes in New York State. There’s so much to explore and enjoy!


Watch the video: Μια απλή συνταγή ζυμαρικών, νόστιμη και γρήγορη για όλη την οικογένεια (December 2021).