Garlic Pasta Side Dish (Printable Version)

A simple pasta infused with garlic and olive oil, enhanced with parsley and Parmesan.

# What You'll Need:

→ Pasta

01 - 9 ounces spaghetti or linguine

→ Garlic & Oil

02 - 4 tablespoons extra-virgin olive oil
03 - 4 large garlic cloves, thinly sliced

→ Seasoning & Garnish

04 - 1/4 teaspoon crushed red pepper flakes (optional)
05 - 1/4 cup chopped fresh parsley
06 - 1/2 teaspoon sea salt, plus additional for pasta water
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
09 - Zest of 1 lemon (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté, stirring frequently, until fragrant and lightly golden, about 2 minutes. Avoid burning the garlic.
03 - Add crushed red pepper flakes if using, then immediately transfer drained pasta to the skillet. Toss thoroughly to coat the pasta in the garlic-infused oil.
04 - Gradually add reserved pasta water, a little at a time, stirring until pasta is silky and lightly coated with sauce.
05 - Stir in chopped parsley, sea salt, black pepper, and grated Parmesan cheese. Toss to combine evenly. Add lemon zest for a bright finish if desired.
06 - Serve immediately, topped with additional Parmesan cheese.

# Expert Insights:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when you want something warm and comforting without the fuss
  • The garlic becomes sweet and mellow when cooked low and slow, creating a sauce that tastes far more complex than its ingredient list suggests
  • You'll finally understand why Italians have been perfecting this dish for centuries—it's a masterclass in letting quality ingredients shine
02 -
  • The garlic must cook slowly and gently—high heat is the enemy here, and watching carefully for those golden edges is the difference between transcendent and regrettable
  • Reserving pasta water is non-negotiable; that starchy water is what transforms oil into sauce, creating a silky coating rather than a slippery mess
03 -
  • Buy whole garlic cloves and slice them yourself just before cooking—pre-sliced garlic loses its punch and can develop an unpleasant sulfurous taste
  • The quality of your olive oil matters enormously; invest in a bottle you'd be happy to drizzle over soup or bread, and your pasta will taste like you spent hours on it

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