Ingredients
Serves 4 | Prep: 10 mins | Cook: 15 mins
- Pasta & Aromatics
• 1 lb (450g) spaghetti, cooked al dente
• 8 cloves garlic, minced
• 2/3 cup extra virgin olive oil - Fresh Herbs
• 3 tsp fresh parsley, finely chopped (divided)
• 2 tsp fresh oregano, finely chopped
• 1½ tsp fresh rosemary, finely chopped
• 3 tsp fresh basil, finely chopped - Seasonings
• 1 tsp red pepper flakes
• 1 tsp salt (or to taste)
• 1 tsp black pepper (or to taste)
• 1-2 tbsp Parmesan cheese, grated
Instructions
- PREPARE PASTA & HERBS
Place cooked spaghetti in large mixing bowl. Add minced garlic, 2 tsp parsley, oregano, rosemary, and basil. - HEAT OIL
In small saucepan, heat olive oil over medium heat 2-3 minutes until shimmering (do NOT let smoke). Immediately remove from heat. - COMBINE & TOSS
Carefully pour hot oil over spaghetti and herbs. Add red pepper flakes, salt, and black pepper.
Toss vigorously for 1 minute until all strands are coated. - SERVE
Transfer to plates. Garnish with reserved 1 tsp parsley and Parmesan cheese. Serve immediately.
Extra Tips
- Garlic Control: Heat oil just until shimmering (325°F/160°C) to infuse flavor without burning garlic
- Herb Substitutes: Use 1/3 amount if substituting dried herbs (e.g., 1 tsp dried basil instead of 3 tsp fresh)
- Protein Boost: Add sautéed shrimp or grilled chicken
- Spice Adjustment: Reduce red pepper flakes to ½ tsp for milder version
- Leftovers: Store in airtight container 2 days (add splash of oil when reheating)
FAQ's
Q: Can I use regular olive oil?
A: Extra virgin recommended for flavor, but regular works in a pinch
Q: How to prevent garlic from burning?
A: Remove oil at first shimmer – test with wooden spoon (small bubbles should form)
Q: Pasta substitute?
A: Linguine or fettuccine work well, but adjust cooking time
Q: Vegan version?
A: Omit Parmesan or use nutritional yeast
Q: Why toss immediately?
A: Hot oil “cooks” raw garlic and releases herb oils crucial for flavor
