Sautéed Garlic and Olive Oil Spaghetti with Parmesan
A simple yet flavorful Italian pasta dish featuring al dente spaghetti tossed in fragrant garlic-infused olive oil and topped with freshly grated Parmesan. This Italian-inspired pasta recipe (vegetarian), ready in about 15 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp extra virgin olive oil
- 4, minced garlic cloves
- 1/4 tsp red pepper flakes
- 1/2 cup, freshly grated Parmesan cheese
- 2 tsp salt
- 1/2 tsp, freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 2 tsp salt. Add 12 oz spaghetti and cook uncovered for 8-10 minutes until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant and the garlic is golden but not burnt.
- Step 3: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss continuously for 1 minute to coat the pasta in the garlic oil mixture.
- Step 4: Remove from heat, sprinkle 1/2 cup freshly grated Parmesan cheese over the pasta, and season with 1/2 tsp freshly ground black pepper. Toss again until cheese melts and forms a silky sauce coating the spaghetti.
Frequently asked questions
How long does Sautéed Garlic and Olive Oil Spaghetti with Parmesan take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic and Olive Oil Spaghetti with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sautéed Garlic and Olive Oil Spaghetti with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic and Olive Oil Spaghetti with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Garlic and Olive Oil Spaghetti with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
