Spaghetti with Garlic, Olive Oil, and Parmesan
A simple pasta with fragrant garlic oil, parsley, and Parmesan. It comes together quickly and is a great fallback when you need a hearty dinner from pantry staples.
- Time
- 18 min
- Serving
- 558 kcal
- Ingredients
- ≈ $1.18
- Protein
- 18 g
Ingredients
- 1 Spaghettipack 450 g ≈ $1.40 85 g
- 2 Garlic≈ $10.00 per kg 8 g
- 3 Olive oil 18 ml
- 4 Chili flakes 1 g
- 5 Parsleypack 50 g ≈ $1.50 8 g
- 6 Parmesanpack 200 g ≈ $6.00 20 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cook the spaghetti1 in salted water for 8–10 minutes until tender with a slight firmness in the center. Reserve 50 ml of the cooking water and drain the rest.
In the same pot, warm the olive oil over low heat. Add the thinly sliced garlic2 and chili flakes and heat for 1–2 minutes without letting the garlic brown.
Return the spaghetti1 to the pot, add the reserved cooking water, and toss for 1 minute until the oil coats the pasta.
Add the chopped parsley5, black pepper, and grated Parmesan6. Toss and serve once the cheese has melted slightly.
Tips
- Why it works
- Warm the garlic on low heat: thin slices darken within a minute and turn bitter if the oil is too hot.
- Substitutions
- Swap the parmesan for another hard cheese, using the same 20 g. Swap the parsley for 8 g of dill, and the flavor will be more herbal.
- Common mistakes
- A common mistake is overfrying the garlic: you'll notice brown edges and a sharp bitter smell within 1-2 minutes.
- Storing and reheating
- Keep it in the fridge for up to 2 days. Reheat in a pan with 1-2 spoonfuls of water, stirring for 2-3 minutes.
- Serve with
- Serve it for dinner with a simple cucumber and tomato salad.
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