Pasta with Olive Oil and Garlic

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    About 7 oz. (200g) cooked

Pasta with Olive Oil and Garlic is a very simple pasta recipe that has been an Southern Italian staple for 100s of years. You can make it in the time it takes to bring a pot of water to a boil and cook the pasta.

Although spaghetti is usually used for this recipe, you can use any past.

What will make a difference is the quality of your olive oil and parmesan cheese.  Using the best quality extra virgin olive oil and Parmigiana Reggiano can ave you money. Both are readily available and reasonably priced today thanks to their popularity. There is no comparison between the flavor of Parmigiana Reggiano and grated generic cheese called parmesan. You can use less cheese to achieve the same or better flavor.



  • 8 oz. (225 g) spaghetti or other long pasta
  • 1 tablespoon (15 ml) salt
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh garlic, minced or to taste
  • 1/3 to 1/2 cup (80-120 ml) reserved pasta cooking water
  • 4 tablespoons (60 ml) Parmigiano Reggiano or Romano cheese, grated

Method of Preparation

Step 1

Cook pasta per manufacturers instructions until al dente. Add salt to water if desired.

Step 2

Meanwhile, heat oil in a heavy skillet or wok and cook garlic over very low heat 7 to 10 minutes. Immediately remove pan from the heat if garlic begins to brown or burn. Burnt garlic is bitter.

Step 3

Add 1/3 to 1/2 cup of the pasta water to the oil and garlic. Stir and add drained pasta. Toss pasta to coat with oil and garlic.

Step 4

Add 1/2 of the cheese and toss to coat. Serve immediately with remaining cheese on the side.