Spaghetti with Garlic and Olive Oil

    25 min

    This wonderful Italian dish is vegetarian-friendly, simple to make and packed full of flavour. Enjoy with crusty bread to mop up any leftover sauce.

    75 people made this

    Serves: 2 

    • 115g spaghetti
    • 4 tablespoons olive oil
    • 4 cloves garlic, finely chopped
    • 1/2 teaspoon dried parsley
    • salt to taste
    • ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pot with boiling salted water, cook spaghetti until al dente. Drain.
    2. In a small frying pan over medium heat, saute the garlic in olive oil.
    3. Toss pasta with olive oil and garlic mixture. Add the parsley, salt and ground black pepper to taste. Serve with fresh grated Parmesan cheese.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (67)


    This tasted FANTASTIC... Just like from a restuarant. I did add some oregano and a spoonfull of butter. My entire family loved this. I made this with "Garlic Chicken" submitted by another person on this site. They were beautiful together. I couldn't have picked a better dish to go with it.  -  23 Mar 2006  (Review from Allrecipes US | Canada)


    I wanted a non tomato or cream based sauce for my pasta, so I tried this one. I put a little butter in there, and some italian seasoning, added broccoli and green beans and it was awesome! My boyfriend almost never likes the vegetables, but he went back and ate the leftovers!  -  21 Feb 2006  (Review from Allrecipes US | Canada)


    This was quick, easy, and tasty. I did add a couple of tablespoons of butter, and the next time I make it, I'll add a pinch of red pepper flakes too. Definitely a keeper!  -  02 Aug 2006  (Review from Allrecipes US | Canada)

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