Sautéed Spaghetti with Garlic and Olive Oil
A minimalist Italian classic where al dente spaghetti gets coated in fragrant garlic-infused olive oil, finished with fresh herbs and a hint of heat. This italian-inspired pasta ready in about 25 minutes pairs ounces spaghetti, tablespoons extra virgin olive oil, thinly sliced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, 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
- 8 ounces spaghetti
- 3 tablespoons extra virgin olive oil
- 4 cloves, thinly sliced garlic
- 1/2 teaspoon red pepper flakes
- 2 tablespoons, finely chopped fresh parsley
- 1 tablespoon (for pasta water) salt
- 1/4 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 8 ounces spaghetti and cook for 8-10 minutes until al dente, then drain while reserving 1/4 cup pasta water.
- Step 2: Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 teaspoon red pepper flakes, and cook for 2-3 minutes until garlic is golden and fragrant (do not brown).
- Step 3: Add the drained spaghetti to the skillet and toss to coat evenly. Pour in 2 tablespoons reserved pasta water and 2 tablespoons chopped parsley, then toss for 1 minute until sauce thickens and coats every strand.
- Step 4: Season with additional salt if needed, then serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spaghetti with Garlic and Olive Oil take to make?
Total time is about 25 minutes (10 min prep + 15 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 Spaghetti with Garlic and Olive Oil?
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 ounces spaghetti from drying out.
Can I substitute ingredients in Sautéed Spaghetti with Garlic and Olive Oil?
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 Spaghetti with Garlic and Olive Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Sautéed Spaghetti with Garlic and Olive Oil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
This has become our go-to pasta dish. We make it weekly.
