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Garlic Pasta
Pasta tossed with garlic cooked in oil. An Italian classic that uses almost nothing from the pantry but tastes like you know what you're doing in the kitchen.
Allergens: Contains Gluten (pasta).
Ingredients
- 1 lb spaghetti or any long pasta
- 4 cloves garlic, sliced thin (or 1 teaspoon garlic powder)
- ¼ cup vegetable oil
- 1 can (15 oz) garbanzo beans, drained (optional but adds protein)
Optional Extras
- Red pepper flakes
- Salt
- Parmesan cheese
- A squeeze of lemon
- Canned chicken for protein
Equipment
- Large pot
- Large skillet
- Colander
- Tongs or fork
Instructions
- Cook the pasta according to package directions. Before draining, save about 1 cup of the starchy pasta water.
- While the pasta cooks, heat the oil in a large skillet over medium-low heat. Add the sliced garlic. Cook slowly for 2–3 minutes, stirring often, until the garlic is golden — not brown. If it burns, start over (burnt garlic is bitter).
- If adding chickpeas, add them now and cook for 2 minutes until warmed through.
- Drain the pasta and add it to the skillet. Toss with tongs to coat in the garlic oil.
- Add a splash of the pasta water (2–3 tablespoons). Toss again — the starchy water helps the oil cling to the noodles.
- Season with salt and red pepper flakes if you have them.
Notes
- Garlic powder works. Sprinkle it into the oil instead of fresh garlic. It won't be quite the same but it's still good.
- Don't burn the garlic. Keep the heat medium-low and watch it. Golden = perfect. Brown = bitter.
- Add vegetables: Canned peas, frozen broccoli, or diced fresh tomato tossed in at the end.
- With canned chicken: Drain and shred a can of chicken, toss it in for a complete meal.
- This is a restaurant dish. Aglio e olio is served in Italian restaurants worldwide. You're making the real thing.