Pasta Garlic Oliolio

So so good. So so garlicky!

Pasta Garlic Oliolio

Photo by H C.

  • Prep Time


  • Total Time


  • Servings



  • About 1½ large heads garlic, separated into cloves (about 30)

  • tablespoons extra-virgin olive oil

  • ¼

    teaspoon dried hot red pepper flakes

  • 1

    lb spaghetti or Penne (favorite pasta)

  • teaspoons finely grated fresh lemon zest

  • ¼

    teaspoon salt

  • ½

    cup finely chopped fresh flat-leaf parsley (optional)

  • Accompaniment: finely grated Parmigiano-Reggiano


PREPARATION Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat. Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.


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