Sizzling Garlic Herb Spaghetti Recipe

Sizzling Garlic Herb Spaghetti Recipe

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

  1. PREPARE PASTA & HERBS
    Place cooked spaghetti in large mixing bowl. Add minced garlic, 2 tsp parsley, oregano, rosemary, and basil.
  2. HEAT OIL
    In small saucepan, heat olive oil over medium heat 2-3 minutes until shimmering (do NOT let smoke). Immediately remove from heat.
  3. 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.
  4. 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

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