How to Make Spaghetti With Garlic and Olive Oil

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

1. 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.
2. Boil the pasta for the recommended length of time on the package. When the pasta is cooked, drain it.
3. Heat the extra-virgin olive oil in a large skillet over medium-low. When the oil is hot, add the garlic and stir frequently.
4. Cook for about 2 minutes or until the garlic turns slightly golden. Remove the garlic from the pan with a slotted spoon.
5. Add the pasta to the skillet and then sprinkle the parsley, pepper and salt over it. Toss the pasta several times.
6. 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.