This quick Garlic Pasta with olive oil and Parmesan is a beautiful reminder that an elegant and flavorful dinner doesn’t have to be complex or time-consuming. Made with roasted garlic cloves, it has restaurant-style vibes in the form of an easy weeknight meal.
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5 Star Review
“Great recipe! The flavors pop, especially the roasted garlic. I will make this again! It came together quick and easy! I highly recommend.”
— Janet —
I often fall for the easy logic that more is more.
Why own one good black dress when you can have two, or a single set of wine glasses where there’s space for three?
Therefore, you would think that more is more logic would also apply to cooking—isn’t a dish with more ingredients inherently better than a dish with fewer?
This simple garlic pasta recipe is a reminder that, in some cases, less truly is more.
Isn’t that the best news?
This recipe is my personal twist on the classic Italian spaghetti aglio e olio, a simple but soul-satisfying Italian dish of garlic (aglio), olive oil (olio), parsley, and Parmesan cheese tossed with cooked pasta.
Whenever you have a dish that celebrates simplicity, like this one, there are a few simple rules to follow to maximize flavor:
- Choose quality ingredients. With few ingredients in garlic pasta, each (pasta, olive oil, and Parmesan) is important. Don’t skimp—it makes a difference.
- Fresh is best. In many recipes (like this Ricotta Pasta), dried herbs and garlic powder can often be used interchangeably with fresh. In this garlic pasta recipe, that’s not the case. Always opt for fresh garlic and fresh parsley.
- Look for ways to enhance the natural qualities of each ingredient. With this dish, that means roasting the garlic—which somehow both amplifies and mellows the flavor of raw garlic (MAGIC!).
How to Make Garlic Pasta
Ingredients and Substitutes
- Pasta. My favorite pasta for this recipe is whole wheat spaghetti but any variety of long-cut pasta (e.g. fettuccine, linguine, angel hair pasta, etc.) works great here.
- Olive Oil. When choosing olive oil for this dish, select an extra virgin olive oil that you would enjoy dipping bread into versus one you might simply sauté veggies with. Again, with few ingredients here, quality matters.
- Garlic. To quickly peel garlic, separate the cloves, leaving the peels on. Place the clove on a cutting board, lay the flat side of a chef’s knife on top of the clove, then carefully hit the flat side of your knife with your hand. The pressure will loosen the skin, making it easy to peel away. Do not worry if you partially crush the garlic.
- Parmesan Cheese. Stop. Drop the sawdust-looking stuff in the green can. Grab a block of good Parmesan and grate it by hand. It’s a MUST.
- Parsley. Add a blast of herbaceous freshness to this simple Italian aglio e olio garlic pasta.
- Red Pepper Flakes. Bring a touch of heat that complements the bite of the garlic and cuts through the creamy parmesan cheese.
Step-By-Step Instructions
- Toss peeled garlic cloves with olive oil in a baking dish.
- Roast until garlic is light golden brown.
- Cook pasta, reserving 1 1/2 cups of the pasta cooking liquid.
- Blend the garlic with Parmesan and olive oil.
- Simmer the garlic mixture in a skillet with the reserved pasta water to thicken.
- Toss the drained pasta with remaining cheese and parsley. Serve warm topped with additional Parmesan. ENJOY!
Wine Pairing
A classic Italian garlic pasta, like this one, is just begging to be paired with either a sharp, dry white wine (Sauvignon Blanc or Chardonnay) or a rustic Italian red (Malbec or Zinfandel). Cheers!
What to Add to Garlic Pasta
One of my favorite things about creamy garlic pasta (aside from ease and flavor) is its versatility.
You can enjoy this recipe as-is, or pair it with a variety of veggies and proteins.
Here are a few ideas of what you can add to pasta for flavor:
- Seafood. Serve with Baked Salmon in Foil or try Garlic Shrimp Pasta.
- Chicken. Try topping with a Grilled Chicken Breast for some protein.
- Broccoli. Adding some Roasted Broccoli would be heaven!
- Tomatoes. Stir in some skillet-burst cherry tomatoes or Roasted Tomatoes for tomato garlic pasta.
- Lemon. Add a squeeze of fresh lemon juice.
Garlic Pasta
Video
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Ingredients
- 20-25 cloves garlic peeled (1 large head)
- ⅓ cup, plus 2 tablespoon extra virgin olive oil divided
- 13 ounces dried whole wheat spaghetti
- 2 tablespoons kosher salt plus 2 teaspoons, divided
- ¾ cup Parmesan cheese divided, plus additional for serving.
- ½ teaspoon crushed red pepper flakes
- ½ cup freshly chopped parsley
Instructions
- Position rack in the upper third of the oven and preheat to 350 degrees F. Place garlic cloves in a small, ovenproof pan and drizzle with 2 tablespoons of olive oil. Toss to coat evenly.
- Place pan in oven and roast until garlic is light golden brown, about 15 minutes. Remove promptly.
- Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and cook pasta until al dente. When the pasta is ready, reserve 1 and 1/2 cups of the pasta cooking liquid for use later in the recipe. Drain the remaining water, then set pasta aside, tossing it with a bit of olive oil to prevent noodles from sticking.
- When the garlic has finished roasting, transfer the cloves and any oil left in the pan to a food processor or blender. Add 1/4 cup of Parmesan, then pulse a few times to combine. With the food processor or blender running, slowly pour in the remaining 1/3 cup olive oil and blend until mostly smooth.
- Heat a skillet large enough to hold the pasta over medium. Add the garlic –olive oil mixture and red pepper flakes. Cook for 30 seconds, then add the reserved pasta cooking liquid. Bring to a boil, then lower the heat and add the remaining 2 teaspoons salt. Simmer for 5 minutes, until reduced by about 1/3.
- Add reserved pasta to the skillet and toss to coat. Remove pan from heat, add remaining 1/2 cup parmesan cheese and parsley, then toss well. Allow the mixture to rest for 5 minutes so that the noodles absorb the sauce. Serve warm topped with additional Parmesan.
Notes
- TO STORE: Leftovers may be stored in a container with a tight-fitting lid for up to 5 days.
- TO REHEAT: To reheat, warm in a nonstick skillet, covered, over medium-low heat with a splash of water. Once the pasta starts steaming, uncover, and toss until heated through. Alternatively, you may also warm in the microwave with a splash of water to rehydrate the pasta, covered, until steaming.
