Appetizers & Sides,  Entrees,  Food

Pasta with Garlic and Oil

A surprisingly simple and quick dish that produces a flavorful take on spaghetti. It has a little bit of heat and quite a bit of garlic, both friends of mine.


  • 1 pound spaghetti
  • 1 1/2 teaspoons kosher salt
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup minced garlic
  • 3/4 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley leaves
  • 2 teaspoons lemon juice from 1 lemon


  1. Boil 4 quarts water. Add pasta and salt to boiling water cook until al dente; reserve 1/3 cup pasta cooking water and drain.
  2. While pasta is cooking, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon salt in nonstick 12-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky, 10 to 12 minutes. Remove from heat and add remaining ingredients. Add 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
  3. Add all items together into a larger bowl and toss to combine. Serve immediately.

Source: America’s Test Kitchen

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