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Spaghetti with Garlic and Oil Recipe

Spaghetti with Garlic    

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Spaghetti with Garlic and Oil Recipe doesn't get much simpler than this. Spaghetti tossed with the very best olive oil, with chilli for a hint of heat and plenty of parsley for a contrasting cool, fresh flavor in this tasty pasta recipe.


  • 14 oz. fresh or dried spaghetti
  • 6 tbsp extra virgin olive oil
  • 2 to 4 garlic cloves, crushed
  • 1 dried red chilli
  • 1 small handful fresh flat leaf parsley, roughly chopped
  • salt


  • Cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10 to12 minutes, fresh about 3 minutes. Fresh pasta is ready when it rises to the surface of the water.
  • Meanwhile, heat the oil very gently in a small frying pan. Add the crushed garlic and whole dried chilli and stir over a low heat until the garlic is just beginning to brown. Remove the chilli and discard.
  • Drain the pasta and tip it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsley and toss vigorously until the pasta glistens. Serve immediately in warm bowls.
  • Cook's Tips: • Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil. • Don't use salt in the oil and garlic mixture, because it will not dissolve sufficiently. This is why salt is recommended for cooking the pasta. • In Rome, grated Parmesan is never served with this dish, nor is it seasoned with pepper. • In summer, Romans use fresh chillies, which they grow in pots on their terraces and window ledges. As the chilli is mainly used for flavoring, you could use chilli oil instead.
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