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One Pot Pasta Garlic and Oil

A comforting and flavorful one-pot pasta dish featuring garlic, olive oil, and Parmesan, perfect for quick meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz spaghetti Use high-quality, durum wheat pasta for the best texture.
  • 1/2 cup Parmesan cheese, freshly grated Freshly grated cheese melts better and enhances flavor.
  • 1/3 cup sun-dried tomatoes Opt for oil-packed varieties for extra richness.
  • 1/4 cup parsley, chopped Fresh parsley adds a pop of color and flavor; feel free to substitute with basil.
  • 7 cloves garlic, thinly sliced Garlic is the star here; use fresh cloves for the best taste.
  • 1.5 tbsp olive oil Go for extra virgin olive oil for a fruity richness.
  • 1/4 tsp pepper Freshly cracked black pepper brings a slight kick.
  • 1/8 tsp salt Seasoning is key to elevate the flavors. Add more if needed.

Method
 

Preparation
  1. Thinly slice the garlic cloves, aiming for uniform pieces so they cook evenly.
  2. Grate the Parmesan cheese and chop the parsley.
  3. Prepare the sun-dried tomatoes (if they’re packed in oil, you can chop them directly).
  4. Measure out the olive oil.
Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the sliced garlic and cook for 2-3 minutes until golden and fragrant.
  3. Add enough water to cover the spaghetti by about an inch and sprinkle in the salt.
  4. Bring to a rolling boil.
  5. Once boiling, add the spaghetti, stirring occasionally to keep it from sticking.
  6. Cook for about 9-10 minutes until al dente.
  7. When the spaghetti is tender, reduce heat to low.
  8. Stir in grated Parmesan, sun-dried tomatoes, and pepper, mixing gently until the cheese melts and beautifully coats the pasta.
Finishing
  1. Remove from heat and stir in fresh parsley for that burst of freshness.
  2. Serve immediately for the best experience.

Notes

Keep an eye on the garlic; once it starts to brown, it can burn quickly. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to revive its creaminess.