Never miss a recipe! Sign up to receive updates via email.
X

A mostly healthy cooking blog for people who love to eat

Quick Garlic Pasta with Olive Oil and Parmesan

| 34 Comments

Quick Garlic Pasta with Olive Oil and Parmesan is a beautiful reminder that I don’t need nearly the number of things to be happy as I allow myself to believe. From four main ingredients—fresh garlic, olive oil, Parmesan, and spaghetti noodles—we can create an extraordinarily flavorful dish, lacking in nothing and satisfying everything our pasta-loving hearts desire.

Garlic Pasta

Sharing in a tiny (550 square feet) apartment with another human being has taught me simplicity. For every new purchase that comes home, something else must be given away. Long gone are the days of holding onto old things “just in case.” As much as I would love to treat myself a Madeleine pan or popsicle mold or adorable cake stands in assorted sizes, I must be honest with myself about the fact that our lone closet is already bursting with winter coats, laundry detergent, and wrapping paper. The vacuum cleaner? Forget it—that beast sits out in the open.

I often fall for the easy logic that more is more. Why own one good black dress when you can have two, or a single set of wine glasses where there’s space for three? Confession time: I’m the guilty proprietor of five pairs of boots, my greatest shopping weakness (so long as we’re not counting salted caramels and cheese.)

The same more is more logic can be applied to cooking—isn’t a dish with more ingredients inherently better than a dish with fewer? Quick Garlic Pasta with Olive Oil and Parmesan heartily disagrees, and I am betting my last salted caramel that, after just one bite, you will disagree too.

Garlic Pasta

Quick Garlic Pasta with Olive Oil and Parmesan is my final installment in this month’s Quick and Easy Recipe Series. My personal twist on the classic Italian spaghetti aglio e olio or “midnight spaghetti, Quick Garlic Pasta with Olive Oil and Parmesan transforms four simple ingredients into a robustly flavored, satisfying dish. It simultaneously bursts with flavor and celebrates simplicity.

Garlic Pasta

The trick to this pasta’s speed and its rich flavor is quick roasted garlic. I adore roasted garlic but seldom have the patience to wait the full hour it takes to soften and caramelize in the oven when roasted whole. My trick: peel and separate the cloves, toss them with a bit of olive oil, pop them in a high-heat oven and, boom! Lovely, rich roasted garlic, ready in 15 minutes flat.

From here, we now need our other to flavor factors: extra virgin olive oil and Parmesan. Choose wisely here. Because Quick Garlic Pasta with Olive Oil and Parmesan has so few ingredients, each one is important. I love the freshness and fruitiness of California Olive Ranch Extra Virgin Olive Oil, and I grate my Parmesan straight off the block—this is no place for the stuff in the green can. I purchased the least expensive Parmesan at Trader Joe’s, grated up the whole shebang in the food processor, then transferred it to an airtight container where it will keep in the fridge months (not that we’ll be waiting that long). When handled this way, the price difference between “green can” Parmesan and real Parmesan is minimal and the quality difference is exponential, even if like me, you purchase the store brand.

Garlic Pasta

Let’s count: Good olive oil, roasted garlic, Parmesan, and pasta noodles. What else in life could we need? (Besides five pairs of boots that is.)

I have loved creating every single one of these Quick and Easy Recipes. This collection of simple, flavorful dishes is the proof that you don’t have to spend hours in the kitchen to enjoy a gourmet meal. Check ‘em out to add some easy luxury to your weeknight menu:

Quick Garlic Pasta with Olive Oil and Parmesan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 4-6

Quick Garlic Pasta with Olive Oil and Parmesan

This easy pasta dish bursts with flavor, thanks to a quick-roasted garlic, olive oil and parmesan sauce. Fast enough for a weeknight, special enough for a party.

Ingredients

  • 20-25 whole cloves of garlic, peeled (1 large head)
  • 1/3 cup, plus 2 tablespoons extra virgin olive oil, divided
  • 13 ounces dried whole wheat spaghetti
  • 2 tablespoons, plus 2 teaspoons kosher salt, divided
  • 3/4 cup Parmesan cheese, divided, plus additional for serving.
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup freshly chopped parsley

Directions

  1. Position rack in upper third of oven and preheat to 350 degrees F. Place garlic cloves in a small, ovenproof pan and drizzle with 2 tablespoons of olive oil. Toss to coat evenly. Place pan in oven and roast until garlic is light golden brown, about 15 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and cook pasta until al dente. When the pasta is ready, reserve 1 and 1/2 cups of the pasta cooking liquid for use later in the recipe. Drain remaining water, then set pasta aside, tossing it with a bit of olive oil to prevent noodles from sticking.
  3. When garlic has finished roasting, transfer the cloves and any oil left in the pan to a food processor or blender. Add 1/4 cup of Parmesan, then pulse a few times to combine. With the food processor or blender running, slowly pour in the remaining 1/3 cup olive oil and blend until mostly smooth.
  4. Heat a skillet large enough to hold the pasta over medium. Add the garlic –olive oil mixture and red pepper flakes. Cook for 30 seconds, then add the reserved pasta cooking liquid. Bring to a boil, then lower the heat and add remaining 2 teaspoons salt. Simmer for 5 minutes, until reduced by about 1/3.
  5. Add reserved pasta to the skillet and toss to coat. Remove pan from heat, add remaining 1/2 cup parmesan cheese and parsley, then toss well. Allow the mixture to rest for 5 minutes so that the noodles absorb the sauce. Serve warm topped with additional Parmesan.

Notes

Time-saving tips: To quickly peel garlic, separate the cloves, leaving the peels on. Place clove on a cutting board, lay the flat side of a chef’s on top of the clove, then carefully hit the flat side of your knife with your hand. The pressure will loosen the skin, making it easy to peel away. Do not worry if you partially crust the garlic. To quickly grate Parmesan: Cut the wedge of cheese into large chunks, then place in the bowl of a food processor fitted with a steel blade. Pulse several times until grated.

http://www.thelawstudentswife.com/2013/09/garlic-pasta/
This recipe was created by me on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop and photograph this recipe and provided product for my personal use. All opinions are, as always, my own.

Don't miss future updates from The Law Student's Wife! Subscribe to new recipes by email. You can also follow me on Facebook, Twitter, Pinterest, and Instagram.

Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

34 Comments

  1. When we lived in an apartment our vacuum definitely just sat out in the open. And it drove my mom NUTS whenever she came to visit haha Which secretly made me chuckle a little each time.

    And this pasta sounds perfect – simple recipes really are the best. Especially for busy times!

  2. This is SO my kind of meal!!!

  3. I am horrible about letting things go. Or just getting too much of one thing! Like jeans and boots … I probably have at least four pairs of each and I haven’t even started my fall closet shopping. Or pumpkin puree. I have tons of that stuff! I agree, more ingredients is inherently better, right? I wouldn’t have guessed there were so few ingredients and it looks delicious. Garlic is one of my favorite savory ingredients (I add it to everything) and I always love pasta!

  4. I love simple and classic dishes like this! They are always my favorite :) YUM!

  5. I tend to think more is better too…but you might have me changing my mind with this dish!

  6. Dang – I never thought pasta with garlic, parm and olive oil could look this good!
    Your dish, my friend, is a great example of “less is more” – simple can be so underrated :)

  7. I remember our apartment days so well. I think we crammed every cranny of that place! Now that we have a bigger space, I’m noticing that we’re quickly filling that too. I don’t want to get in the habit of just filling space because it’s there. After all, sometimes having less is so FREEING! I can already tell I would love this dish. It’s amazing what really good olive oil and Parmesan can do. And quick roasting? I never even knew you could do that! Love that idea!

  8. Keeping it simple is the best way, even when you have room/time for more! Love the flavors in this dish!

  9. I cannot believe that such a short list of ingredients makes this fabulous dish! Olive oil and parmesan? I’m so so in ;-)

  10. I’ve never had roasted garlic before, but I love the idea of cooking it in olive oil. I’d use gluten free pasta, but this one looks like a keeper! Simple with a short list is my kind of cooking!

  11. This dish and five pairs of boots? Yep, you’re right — that’s all I need :)

  12. Quick roasted garlic…I can’t wait to try this! It seems like it could quickly become my secret ingredient. This simple pasta looks delicious Erin. Thank you for sharing it!

  13. AHHHH DAMNIT YES. Ok, I just had to toss out a hunk of parm yesterday because it went all wonky, lonely and forgotten in the back of the fridge (shame on me!) and thought, “Now, how do I make this last longer?” You just answered my question. Food processor + container. I bet it would stay well in the freezer, too. Also, quick roasted garlic? You are literally solving all of the problems of the world today.

  14. This looks fantastic! I will be making this soon and pairing it with plenty of white wine. :)

  15. This is my kind of pasta! I”m a huge fan of olive oil instead of red sauce!

  16. Simplicity at its best! The pasta looks fabulous.

  17. This pasta is looking all kinds of sexy in its simplicity!

  18. This pasta dish looks incredible! I love the sound of roasted garlic in here, it really kicks this simple dish up to stardom level. Thanks so much for sharing :)

  19. An easy way to peel garlic-cut a small piece off the end of the clove, then microwave about 1o-15 seconds and the peel will come right off!

  20. Simple recipes are sometimes just best. Love the flavors here!

  21. I make almost the exact same pasta but use lightly sauteed garlic – next time I will use roasted garlic! This looks delicious!

  22. Pingback: Minestrone Soup with Butternut Squash, Kale, Bacon, and Parmesan | The Law Student's Wife |

  23. Pingback: 45 Healthy Dinner Recipes - Happy Food, Healthy Life - Happy Food, Healthy Life

  24. Pingback: Braised Short Rib Pasta with Horseradish Cream Sauce - The Law Student's Wife |

  25. It took me longer than 15 mins to roast the garlic? After 15 mins the color had not changed at all and you couldn’t smell that lovely roasted garlic smell you get with slow roasting. I just put it in for 10 minutes longer to see if the color changes

I love your comments! Join the conversation.