When you need a fast, frugal and filling pantry meal, you probably reach for pasta. But instead of jarred tomato sauce, try this speedy, olive oil-based alternative. The key is to not hold back on the garlic, since its pungent flavor mellows when you sauté it. Grated Parmesan is the other powerhouse ingredient here; put some in the dish, and then pass around more at the table.
Serves 4


  • 1 pound spaghetti
  • 10 garlic cloves, peeled and left whole
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan, plus more for serving
  • Chopped parsley (optional)
  • Salt and freshly ground black pepper


Put a pot of water on to boil. Separately, warm olive oil in a large saucepan and add garlic cloves. Sauté until lightly golden.

Cook the pasta until al dente (about 10 minutes); drain, and then add the pasta to the saucepan with the garlic and olive oil. Stir in grated Parmesan, a generous amount of black pepper and parsley, if using. Season with salt to taste and pass around additional cheese at the table.


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