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Pasta with Garlic and Oil

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Makes 4 servings 1x

Time 20 to 30 minutes

Units Scale

Ingredients

  • Salt
  • 1/3 cup olive oil, or more as needed
  • 2 tablespoons minced garlic
  • Crushed red pepper, to taste, optional
  • 1 pound long thin pasta, like spaghetti or linguine, or any other pasta
  • 1/2 cup chopped fresh parsley, optional

Instructions

  1. Bring a stockpot of water to a boil and salt it. Put the oil, garlic, red pepper if you’re using it, and a pinch of salt in a large skillet or saucepan over medium low heat. Cook until the garlic just turns golden but not brown, 2 to 4 minutes. Turn off the heat and let the mixture sit.
  2. When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes. When it’s done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
  3. Return the sauce to medium heat and stir once in a while until it’s hot again. Add the pasta to the sauce in the skillet along with a splash of the cooking water and toss to coat, adding a little more oil or cooking water if necessary to create a slightly creamy sauce. Taste and adjust the seasoning with more salt or red pepper, then toss with the parsley if you’re using it and serve.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Pasta with Capers, Olives, or Anchovies: While the garlic is cooking in the oil, stir in 2 tablespoons capers or chopped olives or a couple of oil-packed anchovies—but not all three or the pasta will be too salty.

Pasta with Bread Crumbs: In Step 1, add another tablespoon of oil to the pan with the garlic. When you toss the pasta for the last time before serving, add some toasted or fried fresh bread crumbs.