One-Pan Pasta With Garlic and Oil
Updated June 5, 2024
- Total Time
- 10 minutes
- Cook Time
- 8 to 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup plus 1 tablespoon extra virgin olive oil
6 garlic cloves, thinly sliced
1 pound dry or fresh spaghetti, linguini or fettuccine
2 teaspoons salt, or as needed
½ cup coarsely chopped fresh parsley
½ teaspoon piment d’espelette or other crushed red pepper, to taste
Nutritional analysis per serving (4 to 6 servings)
43 grams carbs; 55 milligrams cholesterol; 324 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 221 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic. Place over medium heat and sauté garlic until golden. Using a slotted spoon, transfer garlic to a plate and set aside.
- Step 2
Set aside a colander placed over a bowl. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water.
- Step 3
Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan. Add remaining ¼ cup oil, reserved garlic, parsley and red pepper. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce. Adjust salt as needed. Serve immediately.
Private Notes
Comments
Only ok..but just one pan is great. Add grated Parmesan when serving..makes a big difference!
So what’s the colander for?
I've been making a variation on this for years. I add a can of drained tuna (or your favorite canned fish) and some capers. Also I'll use what ever pasta shape I have around.
Only ok..but just one pan is great. Add grated Parmesan when serving..makes a big difference!