Spaghetti with Olive Oil and Garlic

Ingredients

• 3.8 litres (1 gallon)water
• 20 ml (4 teaspoons)kosher salt
• 454 g (1 pound)dried spaghetti
• 45 ml (3 tablespoons)extra-virgin olive oil
• 5 ml (1 teaspoon)finely minced garlic
• To tastedrained capers
• To tastesun-dried tomatoes
• To tastediced red pepper
• To tastechopped olives
• To tastetoasted walnuts
• To tastegrated hard cheese, such as Parmesan or Asiago
• To tastecrumbled soft cheese, such as chèvre or Gorgonzola
• To tastedrained tinned artichoke hearts
• To tastesmoked oysters
• To tastefreshly ground black pepper

Instructions

1. 1

   Boil the water

   Pour the water into a 7-quart (about 6.6-litre) pot and stir in the salt. Cover and bring to a rolling boil over a high heat.

2. 2

   Cook the spaghetti

   Add the spaghetti, fanning it into the water so the strands make contact with it. Use a wooden spoon or tongs to bend the noodles gently until submerged, then stir for the first 30 seconds. Cover the pot, lower the heat to medium-high and bring it back to a rolling boil, stirring occasionally.

3. 3

   Check for doneness

   After 4 minutes, begin tasting the pasta. It should feel springy when pulled, with some resistance when bitten but not enough to stick in your teeth. As soon as it is done, drain it in a large colander; shake it to stop the cooking, but do not shake it dry. Do not rinse.

4. 4

   Toss and serve

   Put the olive oil and garlic in the bottom of a wide serving bowl. Add the pasta and toss to coat, then quickly divide it between individual bowls. Add any desired toppings and toss again.

What is spaghetti with olive oil and garlic?

This dish takes its cue from the Italian pasta tradition of pairing spaghetti with olive oil and garlic, often associated with aglio e olio. Here, the pasta is coated in a bowl with oil and minced garlic rather than a cooked sauce.

The optional toppings make this version adaptable: choose a few salty, savoury or creamy additions, or keep the bowl simple and let the garlic and oil lead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 15g protein, 85g carbs, 8g fat.

Most of the carbohydrates come from the spaghetti, while olive oil and walnuts contribute most of the fat if you add them. The pasta provides most of the protein, with cheese adding more; a side of vegetables or salad can round out the plate.

Start with the pasta water

Salted water seasons the spaghetti as it cooks, so it is worth adding the salt before bringing the pot to the boil. A large pot also gives the strands room to soften and submerge.

Get the garlic ready

Finely minced garlic spreads through the oil more evenly than larger pieces. The method calls for adding it directly to the serving bowl, so have the bowl ready before draining the pasta.

Judge the spaghetti by feel

Begin tasting after 4 minutes, as the recipe directs, and keep checking until the strands are springy with a little bite. The texture cue matters more than relying on a fixed cooking time.

Drain without rinsing

Drain the spaghetti as soon as it reaches the texture you want, then shake it just enough to halt the cooking without drying it out. Rinsing is not part of this method and would wash away the surface starch that helps the oil coat the pasta.

Choose toppings that work together

Salty additions: capers, olives and hard cheese bring briny, savoury notes, so use them in combination with care.

Rich additions: toasted walnuts, soft cheese and smoked oysters add different textures and fuller flavours. Sun-dried tomatoes, red pepper and artichoke hearts offer further options; add only the toppings you want.

Serve while hot

Toss the pasta with the oil and garlic as soon as it reaches the serving bowl, then portion it promptly. Serve it on its own or alongside a crisp green salad or cooked vegetables.

Recipe notes & tips

• Have the serving bowl and chosen toppings ready before the pasta finishes cooking.
• Stir during the first 30 seconds to help keep the spaghetti from clumping.
• Use tongs or a wooden spoon to ease the strands under the water without breaking them.
• Taste the pasta from 4 minutes onwards and drain as soon as it has the right springy bite.
• Toss the pasta with the oil and garlic while it is hot so the coating spreads across the strands.

Variations

• Add capers: use them for a briny, tangy accent.
• Try walnuts: scatter in toasted walnuts for a crunchy topping.
• Choose hard cheese: grate Parmesan or Asiago over the finished pasta.
• Use soft cheese: crumble chèvre or Gorgonzola into the bowls for a creamy contrast.
• Add vegetables: combine diced red pepper with drained artichoke hearts or sun-dried tomatoes.
• Include smoked oysters: add them as a savoury seafood topping.

Common mistakes to avoid

• Adding all the spaghetti at once: fan it into the boiling water so the strands can make contact and soften evenly.
• Skipping the early stir: stir for the first 30 seconds to help prevent the noodles sticking together.
• Cooking by the clock alone: taste from 4 minutes and use the springy, slightly resistant texture as your cue.
• Draining too late: move the pasta to the colander as soon as it reaches the desired doneness.
• Rinsing the pasta: drain and shake it without rinsing so the oil can coat the strands.

How to store

Refrigerate leftover pasta in a covered container and use within 3 days. Reheat gently in a pan or microwave; a small splash of water can help loosen the pasta if it has firmed up.

Frequently asked questions