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Olive Oil Pasta
It doesn't get any simpler than olive oil pasta. It's the simplest of pasta sauces, and one of the most delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
- 12 oz gluten-free spaghetti or spaghettini
- 1 tablespoon kosher salt for the cooking water
- 1/3 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley
Fill a large stockpot with water. Bring the water to a boil over high heat. When the water starts boiling, add a tablespoon of kosher salt.
As soon as the water returns to a boil, add the pasta. Cook, gently stirring, 2 minutes less than the package instructions, then check the pasta for doneness. It's usually perfectly done 1-2 minutes before the time listed on the package.
While the pasta is cooking, heat the olive oil and the garlic in a medium saucepan over medium heat. Cook the garlic until just golden, then promptly remove from heat.
Drain the pasta into a colander. Don't drain too well - it's OK and in fact preferable if a little of the cooking water adheres to the pasta.
Return the pasta to the hot, empty stockpot. Pour the garlicky olive oil on top, scraping every last drop with a spatula, add salt and pepper and mix well.
If you wish, top with grated parmesan and chopped parsley.
Serve immediately, or divide into servings and keep in airtight containers for a few days in the fridge. Reheat in the microwave.
Nutrition information assumes Jovial Spaghetti was used.
Nutrition info doesn't include toppings such as parsley or parmesan.
Calories: 317kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 187mg | Fiber: 2g