| Total: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt for pasta, plus 1 teaspoon
- 1 pound spaghetti
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- Freshly grated Parmigiano-Reggiano(optional)
Instructions
- Bring a large pot of water to a boil over high heat and then salt the water generously. Add the spaghetti and stir occasionally to prevent the pasta clumping together. Boil the pasta until it is tender but not mushy — al dente, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt, and pepper in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden.
- Drain the pasta in a colander, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley, taste and adjust the seasoning with salt and pepper. Transfer to a large serving bowl or divide among warm bowls. Serve topped with the cheese, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 443 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 225 mg |
Reviews
This was outstanding! Don’t forget the pasta water. Served it to my 2, 4, 5 year olds and it was devoured in no time flat. I roasted tomatoes to go on top of the adults dinners, too, and served with a simple salad. Great!! Would be wonderful with roasted chicken, too. Will be making again soon!
In 15 minutes you’ve created a wonderful, homemade meal sure to impress anyone. I took the warning from other reviewers and doubled the recipe to avoid dryness. Worked great! Don’t mince the Italian parsley too fine to retain a nice gentle “crunchiness” to the leaves. I also added 50% more garlic than what was called for and also some red pepper. OUCH, I can’t eat another bite!
This recipe is excellent with the Chicken Parmesan. They both compliment each other very well. I would not serve this by itself. This makes a lot so the next day I heated some EVOO in a non-stick skillet and placed leftover pasta in pan, let it sit until it formed a nice crust and served it as a “pasta cake” – excellent. I think this recipe has a lot of potential with other things added – not just by itself.
Sooo easy it’s rediculous! I love this recipe. Don’t forget to add the pasta water, it really makes a difference. I add shrimp right before I add the lemon zest and parsley. It’s fabulous!
My family loved this recipe. Both my boys (11 and 5) are very pickey eaters, but this they ate right up. I liked that it was very easy to make and that I had all the ingredients on hand. This is a must try recipe!
That was the first time I ever had that type of pasta and I could not stop eating it. Everyone should try it at least once.
this is such a quick and painless recipe. not only is it time efficient but tasty as well.