Description

This Olive Oil and Parmesan Pasta is a simple yet incredibly flavorful dish that combines the richness of extra-virgin olive oil with the sharp, creamy taste of freshly grated Parmesan cheese. Enhanced with minced garlic and a touch of red pepper flakes for optional heat, this recipe is perfect for a quick, comforting meal garnished with fresh herbs for a burst of freshness.

Ingredients

8 ounces spaghetti or your choice of pasta
2 tablespoons extra-virgin olive oil
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
Salt, to taste
Freshly cracked black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
Sauté the Garlic: In a large skillet over medium heat, warm the extra-virgin olive oil. Add the minced garlic and red pepper flakes if using, sautéing for about 1-2 minutes until fragrant but not browned to prevent bitterness.
Toss Pasta with Olive Oil and Cheese: Add the drained pasta to the skillet with the garlic oil. Toss well to coat the pasta. Remove from heat, then gradually add the grated Parmesan cheese while tossing to create a creamy coating. If the mixture is too thick, add reserved pasta water a little at a time until your desired consistency is achieved.
Season and Garnish: Season with salt and freshly cracked black pepper to taste. Garnish with chopped fresh basil or parsley before serving.

Notes

Use good quality extra-virgin olive oil for the best flavor.
Adjust the amount of garlic and red pepper flakes based on your taste preferences.
Reserve pasta water to help meld the sauce and keep the pasta moist.
You can substitute Parmesan with Pecorino Romano for a sharper taste.
Serve immediately for best texture and flavor.