Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Simple spaghetti coated in a fragrant garlic and chili-infused olive oil, finished with fresh basil and Parmesan for a vibrant, quick Italian pasta. This italian-inspired pasta (vegetarian) ready in about 17 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 5 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water and drain the rest.
  2. Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes; sauté gently for 2-3 minutes until garlic is golden and fragrant but not burnt.
  3. Step 3: Add the drained spaghetti to the skillet along with 1/4 cup reserved pasta water. Toss together with 1/4 cup torn fresh basil leaves and 1/2 cup freshly grated Parmesan cheese; cook for 1-2 minutes until the cheese melts and coats the pasta, adding more pasta water if needed for creaminess.
  4. Step 4: Season with freshly ground black pepper to taste and serve immediately with extra Parmesan on the side.

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Frequently asked questions

How long does Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil take to make?

Total time is about 17 minutes (5 min prep + 12 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 Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil?

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 Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil?

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 Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil 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 Spaghetti Tossed in Garlic-Chili Olive Oil with Parmesan and Basil 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.

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