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Pasta with Garlic and Olive Oil Recipe
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4.20 from 5 votes

Pasta with Garlic and Oil Recipe

A Few Simple Ingredients Resulting in a Taste Explosion
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Pasta
Cuisine: Italian
Servings: 4 servings

Ingredients

US Customary - Metric

Instructions

Bring the Pasta Water to a Boil

  • Bring a large pot of well-salted water to a rolling boil. It should taste like the sea. This is your only chance to season the pasta itself.
    Why this matters: Under-salted water leads to flat pasta that no sauce can fix.

Cook the Pasta

  • Add the pasta and cook until just shy of al dente. Reserve at least 1 cup of the pasta cooking water before draining.
    Look for: Tender with resistance. Not fully soft. The pan will finish it.

Warm the Olive OIl

  • While the pasta cooks, add the olive oil to a wide skillet over low to medium-low heat. Let the oil warm gently until it shimmers. Do not let it smoke.
    Decision cue: If the oil smells sharp or bitter, it’s too hot.

Add the Garlic

  • Add the sliced garlic to the warm oil.
  • Cook gently, stirring often, until the garlic turns pale blonde and fragrant, about 30 to 60 seconds.
    Stop point: As soon as you see brown edges, remove the pan from the heat. Burned garlic ruins the dish.

Add Red Pepper Flakes (optional)

  • Add the red pepper flakes and cook for 5 to 10 seconds, just until they bloom them in the oil.
    Control the heat: Longer means hotter. Shorter keeps it subtle.

Add Pasta & Pasta Water

  • Add the drained pasta directly to the skillet. Pour in about ¼ cup of the reserved pasta water and toss.
    What’s happening: The starchy water binds with the oil to create a sauce, not a puddle.

Emulsify the Sauce

  • Increase the heat to medium and toss continuously for 30 to 60 seconds. Add more pasta water as needed, a tablespoon at a time, as needed, until the pasta looks glossy and coated.
    Visual cue: The sauce clings. It does not pool at the bottom of the pan.

Season & Finish

  • Season with salt to taste. Remove from heat and taste again. Adjust salt or chili if needed.
    Optional finish: Fresh parsley or a squeeze of lemon for brightness. Use restraint.

Serve Immediately

  • Serve hot. Garlic and oil pasta waits for no one.