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Spaghetti with Garlic and Oil

Pasta recipes needn't be complicated to satisfy discerning palettes; for proof, look no further than this flavorful dish from "Lidia's Italy in America," by Lidia Bastianich.

  • Servings: 6
Spaghetti with Garlic and Oil

Source: The Martha Stewart Show


  • Coarse salt
  • 1/3 cup olive oil, plus more for drizzling
  • 10 cloves garlic, sliced
  • 1 pound spaghetti
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 cup packed fresh basil leaves, thinly sliced
  • 1/2 cup grated Parmigiano-Reggiano or Grana Padano


  1. Bring a large pot of salted water to a boil.

  2. Heat olive oil in a large skillet over medium. Add garlic and cook until golden, about 2 minutes.

  3. Add spaghetti to boiling water and stir; cook, according to package directions, until al dente.

  4. Add red-pepper flakes to skillet with garlic and cook until toasted, about 1 minute. Add 2 cups pasta cooking water and stir to combine. Bring to a boil and season with salt; let cook until reduced by half.

  5. Drain pasta and add to skillet; sprinkle with parsley. Toss to combine. Remove from heat and add basil and cheese; toss again. Drizzle with olive oil and serve immediately.

Reviews (3)

  • CB624 4 Apr, 2013

    Not overly impressed. Definitely cut down on the red pepper like the other reviewers said and it was the right "hotness". Didn't have fresh, so used dried and cut down accordingly. I don't understand adding the water to the oil and garlic - it never boiled down and water and oil doesn't mix - so I'm thinking next time may not need to add the water. Husband agreed. It was bland, so after eating about 1/2 I melted some butter on it and added more parmesan - made it much better.

  • amandasaur 21 Dec, 2011

    So delicious! It took about 12 minutes to make, start to finish, and was a great, comforting meal!

  • CiiCee 4 Nov, 2011

    Fast, easy dish with excellent flavor! Followed the recipe exactly and wouldn't change a thing.

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