Garlic olive oil spaghetti with parsley and black pepper
Garlic olive oil spaghetti with parsley and black pepper is a simple, flavorful dish featuring garlic-infused olive oil, fresh parsley, and a hint of black pepper. Perfect for a quick meal, it highlights the synergy between its core ingredients.
Cook time 15 min
Prep time 5 min
Ingredients:
12 oz pasta1/2 cup olive oil
2 garlic cloves
2 tbsp fresh parsley
1 tsp salt
2 dash black pepper
Garlic olive oil spaghetti with parsley and black pepper is a simple yet delightful dish that brings together the robust flavors of garlic and olive oil with the fresh taste of parsley and the subtle heat of black pepper. This recipe is perfect for a quick, satisfying meal that doesn’t compromise on taste.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.
- While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat.
- Add the minced garlic to the pan and sauté for about 2-3 minutes, until the garlic is fragrant and just starting to turn golden brown. Be careful not to burn the garlic as it can turn bitter.
- Add the drained pasta to the sauté pan with the garlic and olive oil.
- Toss the pasta to coat it evenly with the garlic-infused oil. If the pasta seems dry, gradually add the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
- Add the salt and freshly chopped parsley to the pasta.
- Toss everything together until well combined.
- Add two dashes of black pepper, or to taste, and give the pasta one final toss.
- Transfer the garlic olive oil spaghetti to serving plates.
- Optionally, you can sprinkle some extra chopped parsley or a bit more black pepper on top for garnish.
- Serve immediately while hot and enjoy your delightful garlic olive oil spaghetti with parsley and black pepper.
This garlic olive oil spaghetti with parsley and black pepper is not only easy to prepare, but it also packs a punch of flavors that will leave your taste buds satisfied. It’s a versatile dish that can be enjoyed as a main course or paired with a variety of sides and proteins.
Garlic olive oil spaghetti with parsley and black pepper FAQ:
Any long pasta, such as spaghetti, linguine, or fettuccine, works well for garlic olive oil spaghetti. Select a type that you enjoy and follow package instructions for cooking.
Cook the pasta according to the package instructions until al dente. This usually ranges from 8 to 12 minutes, depending on the type of pasta.
Yes, you can substitute garlic powder, but the flavor will be less intense. Use about 1/4 teaspoon of garlic powder for every clove of garlic and add it along with the olive oil.
Store leftover garlic olive oil spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan with a bit of olive oil to prevent it from drying out.
You can substitute fresh parsley with other herbs like basil or cilantro. Alternatively, use dried parsley, but reduce the amount to about 1 tablespoon since dried herbs are more concentrated.
Cooking Tips:
- Choose high-quality olive oil and fresh parsley to enhance the flavor of the dish.
- Cooking the garlic slowly in the olive oil helps to infuse the oil with garlic flavor without burning the garlic.
- Reserve a cup of pasta water before draining the pasta; it can help in emulsifying the sauce and creating a silkier texture.
- Feel free to add a squeeze of lemon juice or a sprinkle of Parmesan cheese for an extra layer of flavor.
- For a touch of heat, consider adding a pinch of crushed red pepper flakes along with the black pepper.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 11g
Carbohydrates 66g
Fiber 2.84g
Sugar 2.30g
Fat 27g
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