How to Make Spaghetti With Garlic and Olive Oil

By eHow Food & Drink Editor

Rate: (18 Ratings)

The success of this simple dish depends on the quality of your ingredients. It's probably best as a first course, but it could also be a simple lunch or dinner with a green salad (or if you don't have anything else in the cupboard). Serves 6 people.

Instructions

Difficulty: Easy

Things You’ll Need:

  • Groceries
  • Colanders
  • Measuring Cups
  • Measuring Spoons
  • Skillets
  • Stockpots
  • 1/2 cup high quality extra-virgin olive oil
  • 10 garlic cloves - peeled and coarsely chopped
  • 1 tbsp. pure olive (not virgin) oil
  • 2 tbsp. freshly chopped Italian parsley
  • 1/8 tsp. salt (plus more if desired)
  • 1 1/4 lbs. dry spaghetti noodles
  • big pinch of white pepper

Step1
Bring 3 to 4 quarts of water, the pure olive oil and the salt to a rapid boil in a large saucepan. Add the pasta to the pan and stir to distribute the noodles.
Step2
Boil the pasta for the recommended length of time on the package. When the pasta is cooked, drain it.
Step3
Heat the extra-virgin olive oil in a large skillet over medium-low. When the oil is hot, add the garlic and stir frequently.
Step4
Cook for about 2 minutes or until the garlic turns slightly golden. Remove the garlic from the pan with a slotted spoon.
Step5
Add the pasta to the skillet and then sprinkle the parsley, pepper and salt over it. Toss the pasta several times.
Step6
Serve immediately.

Tips & Warnings

  • "Extra-virgin" olive oil has less than one percent acidity, which should mean that it was from the first press (or close to the first press) of the olives. Taste varies depending on where the olives came from and how the oil was processed. "Cold pressed," "unrefined" and "first-press" oils are typically preferred. As for location, while Italian oils have the biggest reputation, fine oils are also produced in Spain, Portugal, Greece, and other Mediterranean countries, as well as California. Taste a few brands of oil to see what you like best.

Comments

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Anonymous

Anonymous said

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on 8/8/2006 When sauting the garlic, add a couple of dried whole red chili peppers to the oil as well. This is the traditional way this dish is made in Italy. It's called, Pasta con Aglio (garlic), olio (olive oil) and peperoncino (chili pepper).

Don't overcook the garlic as it will give the oil a slightly bitter taste. Remove garlic and chili peppers and toss with Italian parsley and then serve with a good amount of Parmesan cheese.

Another option is to add some fresh cherry or grape tomatoes that have been quartered when you serve it. This gives the dish some red color. Delicious!

Anonymous

Anonymous said

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on 11/22/2005 Reserve one cup pasta water, and add to finished product.

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eHow Article:  How to Make Spaghetti With Garlic and Olive Oil

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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