Description
A simple, budget-friendly pasta dish made with just five core ingredients. This recipe relies on pantry staples like olive oil, garlic, and spaghetti to create a flavorful, creamy sauce in under 15 minutes.
Ingredients
Scale
- 1 pound spaghetti or linguine
- 1/2 cup extra virgin olive oil
- 6–8 large cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- Salt (for pasta water and finishing)
- 1 cup reserved starchy pasta water
- Optional: 1/2 cup freshly grated parmesan cheese
- Optional: 1/2 cup panko or regular breadcrumbs, toasted
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: Zest of 1 lemon
Instructions
- Prep ingredients: Thinly slice the garlic, measure red pepper flakes, chop parsley, and grate cheese if using.
- Boil pasta: Bring a large pot of water to a boil and add generous salt (about 1 tablespoon). Cook spaghetti until al dente (8-10 minutes).
- Reserve water: Before draining, scoop out 1 cup of starchy pasta water and set aside.
- Toast garlic: While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes. Cook slowly until garlic is golden and fragrant (3-4 minutes), being careful not to burn it.
- Create sauce: Add a splash of reserved pasta water to the skillet with the garlic oil. Simmer for 30 seconds to help emulsify the mixture.
- Combine: Transfer cooked pasta directly into the skillet. Toss vigorously with tongs, adding more pasta water as needed to create a creamy sauce that coats the noodles.
- Finish: Remove from heat. Stir in parmesan, toasted breadcrumbs, parsley, and lemon zest if using. Taste and adjust salt.
- Serve immediately, topped with remaining breadcrumbs and extra parmesan.
Notes
Use fresh garlic only; jarred garlic tastes metallic in this dish. Toast breadcrumbs separately for crunch. Save at least 1 cup of pasta water to emulsify the sauce. Keep heat low when cooking garlic to prevent bitterness. Best eaten fresh; freezing is not recommended.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: pasta aglio e olio, cheap dinner, easy pasta, garlic pasta, budget meals, 5 ingredient recipes, quick dinner, vegetarian pasta