15-Minute Pasta with Olive Oil and Garlic – Irresistible Comfort

There’s something magical about pasta with olive oil and garlic—it’s the dish I turn to when I need something quick, comforting, and packed with flavor. I swear, it’s saved me on more weeknights than I can count! Just a handful of ingredients—good olive oil, fresh garlic, and al dente pasta—transform into a meal that feels way fancier than the effort it takes. My college roommate taught me this recipe during a particularly broke (and lazy) phase, and it’s been my go-to ever since. Ready in 15 minutes flat, it’s the kind of dish you can dress up with herbs or keep beautifully simple. Trust me, once you taste that golden, garlicky oil clinging to each strand of pasta, you’ll understand why this is a classic for a reason.

Why You’ll Love This Pasta with Olive Oil and Garlic

This dish is my little kitchen miracle, and here’s why:

• Lightning fast: Done in 15 minutes—perfect for those “I can’t even” nights
• Pantry hero: Just pasta, olive oil, and garlic (plus whatever extras you fancy)
• Endlessly adaptable: Add chili flakes, lemon, or Parmesan—it’s your canvas
• Garlicky goodness: That golden, fragrant oil coats every bite like a warm hug
• No-fail simplicity: Even if you burn toast, you can’t mess this up

It’s the recipe I make when I want to feel like a genius with zero effort. Try it once, and you’ll see.

Ingredients for Pasta with Olive Oil and Garlic

Here’s all you need for this simple yet magical dish (measurements matter—trust me!):

• 200g pasta (spaghetti or linguine work best, but use what you’ve got)
• 3 tbsp olive oil (the good stuff—this is where the flavor lives)
• 3 cloves garlic, minced (fresh only—none of that jarred nonsense)
• 1/2 tsp salt (plus more for the pasta water—don’t skip this!)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 tbsp parsley, chopped (optional, but adds a pop of color)

That’s it! Six ingredients (five if you skip the parsley) for a meal that tastes like a hug in a bowl.

How to Make Pasta with Olive Oil and Garlic

This dish comes together so fast you’ll barely have time to set the table! Here’s exactly how I make it—with all the little tricks I’ve learned over years of garlicky pasta emergencies.

Cooking the Pasta

First, get your pasta water boiling like the Mediterranean Sea in August—you want it vigorously bubbling. Add a generous pinch of salt (about 1 tbsp per liter) – this is your only chance to season the pasta itself! Cook according to package time, but start checking 1 minute early for that perfect al dente bite. Reserve about 1/2 cup of starchy pasta water before draining—this liquid gold will help the sauce cling later.

Preparing the Garlic Oil

While pasta cooks, heat olive oil in a large pan over medium heat (not high—we’re not making garlic charcoal here). Add minced garlic and stir constantly for just 30-60 seconds until it turns golden and smells incredible. The moment it starts dancing in the oil and becomes fragrant, kill the heat. Burnt garlic is bitter garlic, and we want sweet, mellow perfection.

Combining and Serving

Drain your pasta (don’t rinse it!) and immediately add it to the garlic oil pan. Toss vigorously—I use tongs and pretend I’m an Italian nonna. If it looks dry, splash in some reserved pasta water 1 tbsp at a time until every strand glistens. Season with salt and pepper, then shower with chopped parsley if using. Serve right away while it’s piping hot—this dish waits for no one!

Tips for the Best Pasta with Olive Oil and Garlic

After making this dish approximately a zillion times, here are my can’t-live-without tips:

• Fresh garlic only: Powdered garlic won’t give you that punchy, aromatic flavor we’re after
• Medium heat is key: Too hot and your garlic will burn in seconds—patience makes perfect
• Pasta water magic: That starchy liquid helps the sauce cling to every noodle like edible glue
• Prep everything first: Once you start cooking, it all happens fast—have your garlic minced and salt measured
• Taste as you go: Adjust seasoning right at the end—sometimes it needs an extra pinch of salt to sing

Follow these, and you’ll have restaurant-quality pasta in your PJs!

Variations for Pasta with Olive Oil and Garlic

The beauty of this dish? It’s a blank canvas for whatever makes your taste buds happy! Here are my favorite ways to jazz it up:

• Spice it up: A pinch of red pepper flakes while sautéing the garlic adds the perfect kick
• Brighten it: Lemon zest or a squeeze of juice at the end cuts through the richness
• Cheese please: A shower of Parmesan or Pecorino turns simple into sublime
• Herb garden: Toss in basil, oregano, or even arugula for freshness
• Crunch factor: Toasted breadcrumbs or pine nuts add irresistible texture

Honestly? Sometimes I raid my fridge and throw in whatever needs using—that’s how forgiving this recipe is!

Serving Suggestions

This pasta shines brightest with simple sides! I love it with a crisp green salad (just lettuce, lemon, and olive oil) for contrast, or crusty bread to mop up every last drop of garlicky oil. For protein, grilled chicken or white beans work beautifully—but honestly, standing at the stove eating it straight from the pan is totally acceptable too!

Storing and Reheating

Leftovers? (Rare with this dish, but it happens!) Store in an airtight container in the fridge for 2-3 days. To reheat, splash some water or olive oil while warming—it’ll bring back that silky texture. Microwaving works in a pinch, but a quick toss in a pan makes it taste fresh-made. Pro tip: The garlic flavor mellows beautifully overnight!

Nutritional Information

Just so you know—these numbers are estimates (your garlic cloves might be bigger, your pasta slightly heavier, etc.). Per serving, you’re looking at roughly:

• 350 calories
• 12g fat (mostly the good kind from olive oil!)
• 50g carbs (hello, pasta comfort)
• 8g protein

Not bad for a meal that tastes this indulgent, right?

Frequently Asked Questions

Can I use jarred minced garlic instead of fresh?
Oh honey—I mean, you can, but fresh garlic makes all the difference! That pre-minced stuff in jars tends to be bland and sometimes has a weird aftertaste. Fresh cloves give you that bright, punchy flavor we’re after. (Pro tip: If you must use jarred, add it at the very end since it browns faster.)

How do I make this pasta spicy?
Easy peasy! Toss in a pinch of red pepper flakes with the garlic—they’ll infuse the oil with heat. Start with 1/4 teaspoon and adjust to your taste. My Italian friend Lucia taught me to add the flakes before the garlic so the spice blooms in the oil. Genius!

Can I use other types of pasta?
Absolutely! While spaghetti and linguine are classics, I’ve used everything from penne to fettuccine. Just adjust cooking times accordingly. Thicker shapes might need an extra splash of pasta water to coat properly. (Bonus: Try bucatini—its hollow center traps the garlic oil beautifully!)

Why does my garlic turn bitter sometimes?
You’re probably cooking it too hot or too long! Garlic burns in a flash—keep it at medium heat and stir constantly. The moment it turns golden and smells amazing (about 30 seconds), take it off the heat. Burnt garlic = sad pasta.

Is this dish vegan?
Yep—as written, it’s totally plant-based! Just skip the cheese garnish if you’re keeping it vegan. The magic is in that simple garlic-olive oil combo anyway. (Though honestly, a sprinkle of nutritional yeast gives a nice cheesy vibe without dairy!)

Ready to Taste the Magic?

Go on—grab that half-empty box of pasta and those garlic cloves sitting in your pantry. In 15 minutes flat, you’ll be twirling forkfuls of garlicky goodness and wondering why you ever ordered takeout. This dish has saved my sanity on more nights than I can count, and I know it’ll do the same for you. Whip it up tonight (maybe throw in some red pepper flakes for fun?), then come back and tell me how it went! Did you add your own twist? Burn the garlic spectacularly? (No judgment—we’ve all been there.) Happy cooking, my fellow garlic lover!

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