Description
A quick and flavorful midnight garlic pasta made with pantry staples like spaghetti, olive oil, garlic, and Parmesan. Perfect for beginner cooks.
Ingredients
Scale
- 1 pound dried spaghetti
- 1/3 cup olive oil
- 8 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup minced fresh parsley
- Kosher salt, to taste
Instructions
- Boil a large pot of salted water and cook spaghetti until al dente. Reserve 1 to 1½ cups of pasta water before draining.
- While pasta cooks, heat olive oil in a wide pan over medium heat. Add garlic and sauté for about 2 minutes until lightly golden.
- Add red pepper flakes and cook for 30 seconds. Stir in reserved pasta water and bring to a gentle boil.
- Lower heat and simmer for 5 minutes to reduce slightly. Add salt to taste.
- Add drained pasta to the sauce and toss until coated. Remove from heat, then stir in Parmesan and parsley.
- Let pasta sit for 3–5 minutes to absorb the sauce. Serve warm with extra Parmesan.
Notes
- Use high-quality olive oil for best flavor.
- Adjust red pepper flakes to control spice level.
- Reserve pasta water—it helps create a smooth sauce.
- Letting the pasta rest improves sauce absorption.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 0.8g
- Sodium: 229mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13.9g
- Trans Fat: 0.1g
- Carbohydrates: 44g
- Fiber: 2.6g
- Protein: 12g
- Cholesterol: 11mg