I make this family-favorite garlic spaghetti—or spaghetti aglio e olio—at least a couple of times a month. It's wonderful with a salad and fresh Italian bread. Add red pepper flakes to give it a bit of heat or finish with a sprinkle of fresh parsley. —Jackie Messina, Chardon, Ohio
2 teaspoons dried oregano or 2 tablespoons minced fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.
Garlic Spaghetti Tips
What kind of olive oil should I use to make garlic spaghetti?
Extra virgin olive oil is going to give the best results in this spaghetti. It will absorb the flavor of the garlic and create the rich sauce we're looking for in this dish. Our Test Kitchen selected the best olive oil brands, if you need a recommendation. Go beyond olive oil and learn more about choosing the best cooking oils for any recipe to help you do your best cooking at home.
How can I make this garlic spaghetti my own?
This recipe can serve as a great base for so many dishes. In fact, this garlic spaghetti is commonly paired with clams, which go so well with garlic. To kick up the heat and add a pop of color, turn this dish into spaghetti aglio e olio by adding a dash of red pepper flakes. Play around with pasta shapes—linguine would be great, too.
If stored properly, garlic spaghetti will last for 3 to 4 days in the refrigerator. Simply place it in an airtight container. To extend its life, you can freeze it in a covered airtight container or heavy-duty freezer bag for up to 3 months.