Pasta with garlic and oil
The store-cupboard supper for when the fridge is bare: spaghetti tossed in olive oil with gently golden garlic, plenty of parsley and grated cheese on top. Some add a pinch of chilli flakes to the oil.
- 25 minTime
- 14 minHands-on
- 4Portions
- ≈ $ 1.400per portion
- 690kcal per portion
Ingredients for 4 portions
- 500 gPasta, such as spaghetti
- to tasteSalt
- 6 clovesGarlic, finely chopped
- 4 tbspParsley, chopped
- 6 tbspOlive oil
- 3 mlChili flakes (optional)
- 60 gGrated cheese
Method
- Bring a large pan of water to the boil and salt it.
- Meanwhile, peel and finely chop the garlic and chop the parsley.
- Add the pasta and cook it until al dente, following the time on the packet.
- Warm the oil with the garlic in a large frying pan over a low heat and let it sizzle gently for 2–3 minutes, stirring, until the garlic is soft and barely golden; burnt garlic turns bitter. Stir in the chilli flakes, if using, and take the pan off the heat.
- Save a mugful of the cooking water and drain the pasta. Toss the pasta in the garlic oil with the parsley and a splash of the cooking water over a low heat for 1 minute, until glossy.
- Serve straight away with the grated cheese on top.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
