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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

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.

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