This Garlic Spaghetti is a simple yet flavorful weeknight meal that turns pantry staples into a comforting Italian dish.
Rich in fiber from whole pasta and featuring heart-healthy fats from olive oil, it’s a nourishing option that’s quick to prepare.
With minimal prep and a satisfying taste, it’s perfect for easy dinners or meal prep.
Simple Garlic Spaghetti
Equipment
- 1 large deep skillet
- 1 large pot (for boiling pasta)
- 1 wooden spoon or spatula
- 1 knife and cutting board
Ingredients
- 9 cloves garlic minced
- ⅓ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cups crushed tomatoes about 16 oz
- Salt to taste
- Black pepper to taste
- 1 pound spaghetti noodles
- ¼ cup fresh basil chopped
- Grated parmesan cheese for serving
Instructions
- Prepare the Garlic Carefully: Start by peeling and finely mincing all nine cloves of garlic. Take your time to mince evenly so that each piece cooks uniformly. Fresh garlic provides a sweet, aromatic flavor that forms the heart of this sauce, so avoid using pre-minced or powdered garlic for the best results.
- Heat the Olive Oil Slowly: Pour 1/3 cup of extra-virgin olive oil into a large, deep skillet. Place the skillet over low heat. The key here is low heat—this allows the garlic to infuse the oil gently without burning. Let the oil warm slowly, watching it carefully as it begins to shimmer lightly.
- Cook the Garlic Gently: Add the minced garlic to the warm olive oil. Stir constantly with a wooden spoon or heat-resistant spatula. Cook the garlic slowly for 15–20 minutes, keeping the heat low. You want the garlic to become golden and fragrant, not brown or bitter. This slow cooking develops a rich, sweet flavor that forms the base of your sauce.
- Bring Water to a Boil: While the garlic is cooking, fill a large pot with water and place it over high heat. Add a generous pinch of salt to the water to season the pasta as it cooks. Wait until the water reaches a rolling boil before adding your spaghetti noodles.
- Prepare the Tomato-Butter Mixture: Once the garlic has turned golden and aromatic, add 4 tablespoons of unsalted butter directly into the skillet. Stir gently until the butter melts completely into the olive oil and garlic. Then pour in 2 cups of crushed tomatoes. Stir well to combine, creating a rich, velvety base for your pasta.
- Season the Sauce Thoughtfully: Add salt and freshly ground black pepper to taste. Lower the heat to medium-low and let the sauce simmer gently for about 10 minutes. This allows the flavors of garlic, butter, and tomatoes to meld together perfectly. Stir occasionally to prevent sticking or scorching.
- Cook the Spaghetti Al Dente: Once the water is boiling, carefully add 1 pound of spaghetti noodles. Stir immediately to prevent clumping. Cook according to package instructions until the noodles are al dente, which usually takes 8–10 minutes. Taste a strand before draining to ensure it has the perfect bite—firm but tender.
- Drain and Reserve Pasta Water: When the spaghetti is done, drain it using a colander. You can reserve a small cup of pasta water in case you want to loosen the sauce later. This starchy water helps the sauce cling beautifully to the noodles, giving a glossy, restaurant-style finish.
- Add Fresh Basil to the Sauce: After the tomato sauce has simmered for 10 minutes, stir in 1/4 cup of chopped fresh basil. The basil adds a bright, herbaceous note that complements the richness of the garlic and butter. Stir gently to combine and let the flavors meld for 1–2 minutes.
- Toss Pasta in the Sauce: Add the drained spaghetti directly into the skillet with the sauce. Using tongs or a large spoon, toss the noodles thoroughly so each strand is coated evenly with the garlic-tomato mixture. If the sauce seems thick, add a little reserved pasta water until it reaches your desired consistency.
- Plate and Garnish: Divide the garlic spaghetti onto serving plates. Sprinkle generously with freshly grated parmesan cheese for a savory, creamy finish. For extra freshness, you can add a few whole basil leaves as a garnish. Serve immediately while warm.
- Optional Serving Tips: Pair this dish with a simple side salad or garlic bread for a complete Italian-inspired meal. The leftover sauce can be stored and reheated for a quick meal the next day. Enjoy the aromatic, flavorful, and comforting experience of this classic garlic spaghetti!
Notes
- Most cans of crushed tomatoes are larger than needed; a 15 oz can of diced tomatoes works as a substitute.
- Use high-quality extra-virgin olive oil and fresh butter for the richest flavor.
- Taste and adjust salt gradually, as tomato and parmesan brands vary in saltiness.
- Cook spaghetti al dente for the best texture; it will continue to absorb the sauce slightly after tossing.
- Reserve a small cup of pasta water when draining noodles to adjust sauce consistency if needed.
Chef’s Secrets: Expert Cooking Techniques Revealed
The magic of this recipe lies in the slow cooking of garlic.
Low heat is essential; it allows the garlic to release its natural sweetness without developing bitterness.
Don’t rush this step—patience results in a deeply aromatic, flavorful base.
Stirring often prevents uneven browning.
Another tip is to reserve a small cup of pasta water when draining the noodles.
This starchy water can be used to thin the sauce slightly, helping it cling to the spaghetti for a glossy, professional finish.
Serving Suggestions: Pairings For Delicious Meals
Garlic Spaghetti is versatile and pairs wonderfully with a variety of sides.
A crisp green salad with a light vinaigrette balances the richness of the pasta, while roasted or sautéed vegetables such as zucchini or bell peppers add color and nutrition.
Garlic bread or focaccia makes a perfect companion, soaking up the flavorful sauce.
Top with extra parmesan or a drizzle of olive oil for added depth, and consider fresh basil leaves for an aromatic garnish before serving.
Storage Tips: Keep Pasta Fresh Longer
Leftover Garlic Spaghetti can be stored in an airtight container in the refrigerator for up to 3–4 days.
For best results, store the sauce and pasta separately to maintain texture.
Reheat gently on the stove over low heat or in the microwave, adding a splash of pasta water to restore creaminess.
This dish can also be frozen for up to two months.
When freezing, use a freezer-safe container and leave a little room at the top for expansion.
Frequently Asked Questions
1. Can I use pre-minced garlic instead of fresh?
Fresh garlic is highly recommended for its natural sweetness and aroma. Pre-minced garlic can work in a pinch, but it may slightly alter the flavor and will not develop the same rich, mellow sweetness when cooked slowly.
2. Can I make this recipe gluten-free?
Absolutely! Swap regular spaghetti for a gluten-free pasta of your choice. Cook according to the package instructions, and follow the same method for the sauce.
Keep in mind that some gluten-free pastas can absorb sauce differently, so adjust with reserved pasta water as needed.
3. Is it possible to make this vegan?
Yes. Replace butter with a plant-based alternative, and omit parmesan or use a vegan parmesan substitute. The olive oil and slow-cooked garlic will ensure the sauce remains rich and flavorful without animal products.
4. How can I prevent garlic from burning?
The key is low and steady heat. Stir constantly and monitor the color closely. Garlic should turn a light golden brown, not dark brown. If needed, remove the pan from heat momentarily to control the temperature.
5. Can I prepare this ahead of time for meal prep?
Yes! Cook the spaghetti and sauce separately and store in airtight containers. Assemble and reheat just before serving to maintain the best texture.
Adding a little reserved pasta water during reheating helps the sauce cling beautifully to the noodles.
