Is there a pasta dish more famous than spaghetti garlic and oil on an international level? Perhaps not, but around the globe, it has to contend with equally famous pasta dishes like carbonara or lasagna.

The fact is that garlic and oil pasta is known by everyone and it will be really hard to find someone who has never tasted it. It’s very simple yet not always easy to make due to many variations and methods.

I have always preferred to cook garlic in oil at a “gentle” temperature to prevent it from burning, and I love slicing the clove into very thin slices to make it delicate on the palate and never intrusive during chewing.

A very important element for making this dish a success is certainly the parsley, which must be strictly fresh and not frozen. The aroma and fragrance released by this fantastic plant is incomparable and crucial for enjoying the best garlic and oil pasta!

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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All Seasons

Ingredients

For spaghetti with garlic and oil

1 clove garlic
to taste extra virgin olive oil
1 sprig parsley
7 oz spaghetti
to taste salt
to taste dried red chili pepper

Tools

Pots

Steps

To make spaghetti with garlic and oil

To start, slice a garlic clove very finely using a sharp smooth-bladed knife and a cutting board.
Next, take a saucepan and heat a sufficient amount of extra virgin olive oil to cover the entire bottom. Heat over medium flame and after about 5 minutes, sauté the garlic along with a few parsley stems and a pinch of salt for a few minutes.
In the meantime, start cooking the spaghetti in boiling salted water until al dente, keeping an eye on the garlic to prevent it from burning.
Proceed by chopping the bunch of fresh parsley and set aside temporarily. You can already divide it into 2 parts, leaving a small portion for the final garnish.
At this stage, move the al dente spaghetti with tongs directly into the saucepan with garlic and oil and finish cooking over high heat, adding the cooking water little by little.
Once the desired cooking is reached, add the chopped parsley and continue cooking, stirring for a few more minutes. Add more cooking water if necessary before completely turning off the heat.
Finally, place your spaghetti on the plate and finish garnishing with the remaining chopped parsley, a good drizzle of raw extra virgin olive oil, and a sprinkle of dried red chili pepper!