This garlic olive oil pasta is simple, effortless, and ready in just 10 minutes. Pair it with baked chicken wing nibbles, and you have a complete, delicious dinner on the table in under 30 minutes.
Why You Would Love This Garlic Olive Oil Pasta
Fast and Flavorful: It is incredibly delicious and takes less than 10 minutes to toss together if your pasta is already boiled and ready.
Kid-Approved: Despite its simplicity, this dish is a massive hit with the kids.
Pantry Staples: It requires just a few basic ingredients that you likely already have on hand.
How to Make Garlic Olive Oil Pasta
What You Need to Make this Garlic Olive Oil Pasta
Pasta: Choose your favorite shape. Casarecce is highly recommended—its unique twists and curls perfectly trap the olive oil and parsley for maximum flavor in every bite.
Extra Virgin Olive Oil: Use a high-quality extra virgin olive oil, as it is the foundation of this dish.
Garlic: Thinly sliced. Slicing is better than mincing here, as it prevents the garlic from burning too quickly in the hot oil.
Parsley: A generous handful of finely chopped fresh parsley adds vibrant color and a fresh, clean flavor.
Crushed Chili Flakes: Just a pinch to add a subtle, appetizing kick.
Salt: To taste.
Directions
Infuse the oil
Heat a pan over medium heat. Add the extra virgin olive oil and the sliced garlic. Sauté for just a few seconds until the garlic is fragrant, taking care not to let it brown or burn.
Toss the pasta
Add the cooked pasta, crushed chili flakes, and salt to the pan. Toss and mix thoroughly until every strand or piece of pasta is evenly coated in the warm, garlic-infused olive oil.
Finish with fresh herbs
Turn off the heat and fold in the generous handful of chopped parsley. Mix well. The warm oil coating the pasta helps the parsley cling perfectly to every curl, ensuring maximum flavor in every bite.
Tilly’s Kitchen Tip: Adding the parsley at the very end while the pasta is fully coated in oil is the secret to getting the herbs to stick to the pasta rather than sinking to the bottom of the bowl.
What I Served with Garlic Olive Oil Pasta
You can absolutely eat this pasta by itself, but I highly recommend pairing it with my juicy baked chicken wing nibbles. Together, they transform a simple pasta dish into a wonderfully balanced meal that the whole family will love.
Simple 10-Minute Garlic Olive Oil Pasta
Ingredients
- 250 g Casarecce pasta uncooked weight
- 4 tbsp Extra Virgin Olive Oil Good quality is key, as it forms the base of the dish
- 2 large Garlic cloves Thinly sliced; avoid mincing so it doesn’t burn
- 1/4 cup Fresh Parsley Finely chopped
- 1/2 tsp Crushed Chili Flakes Adjust to taste for a subtle kick
- Salt To taste
Instructions
- Bring a large pot of salted water to a boil and cook the casarecce pasta according to the package instructions until al dente. Drain well.
- Heat a pan over medium heat. Add the extra virgin olive oil and the sliced garlic. Sauté for just a few seconds until the garlic becomes fragrant. Watch it closely—do not let it brown or burn!
- Add the cooked casarecce pasta, crushed chili flakes, and salt to the pan. Toss and mix thoroughly until every twist and curl of the pasta is evenly coated in the warm, garlic-infused oil.
- Turn off the heat and fold in the 1/4 cup of chopped parsley. Mix well. The warm oil coating the pasta helps the parsley cling perfectly to the surface instead of sinking to the bottom of the bowl.
