Spaghetti with Garlic and Oil

This spaghetti with garlic and oil is such a simple recipe, and one of my favorites, for a number of reasons — it’s quick, can be easily modified for a variety of pallets, tastes great with gluten-free, whole wheat or regular pasta, is vegan and pretty much everyone likes it.

My recipe features the Carapelli Organic Extra Virgin Olive Oil I was given to try, and is part of a week-long series. Since this dish is heavily based on olive oil, you want to use one with a rich, but not too bold flavor, because you still want the other flavors, like the garlic, basil and red pepper to come out. The oil isn’t too heavy, and gives the spaghetti a light coating that doesn’t leave you with a plate of oil.

The ingredient amounts are based on a half a pound of spaghetti, but if I’m using a full pound, I pretty much double everything. Sometimes, however, I will still use just one tomato and the same amount of salt and red pepper. To get some extra veggies in for the day, sometimes I will steam some broccoli florets and throw them on top, too.

Spaghetti with Garlic and Oil
by Michelle Maskaly, The Adirondack Chick

1/2 bulb garlic (usually about 8 cloves depending on size)
1 tomato diced
1/3 cup Carapelli Organic Extra Virgin Olive Oil (2/3 for a full pound of pasta)
1/4 teaspoon basil
1/4 crushed red pepper
1/2 teaspoon salt
1/2 pound gluten free spaghetti (you can also use regular or whole wheat)

Chop the tomato and place in a small dish. Top with the basil, red pepper and salt. Set aside. 

Chop the cloves of garlic into small, chunk-like pieces. When I’m in a rush, (which is most of the time) I cheat and use my mini chopper (which just happens to be one of my favorite appliance in the house 🙂 )

Heat the water for the spaghetti and when it comes to a boil, cook the pasta to desired tenderness.

In a pan, heat the Carapelli Organic Extra Virgin Olive just until it get warm and add the garlic. (Be sure it’s not too hot, because you don’t want it to burn — I have done it several time because I wasn’t paying attention and it’s not fun!)

Let the garlic cook for about 3minutes, depending on how hot the oil is. You want the oil to get infused with the garlic flavor, but not burn.

Add the tomato mixture with the seasonings, mix and cook at a reduced heat for at least 5 minutes. I usually start this first while the water is boiling for my pasta and then just cook it on low or simmer until the spaghetti is done.

Once the pasta is done pour the oil mixture over the pasta and mix well. Let it sit for a few minutes so the pasta soaks in the oil a little and serve.

I serve this with either a mild, but crisp white wine or a white zinfandel.


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