A Back-Pocket Pasta Recipe

This simple, classic pasta sauce is made with little more than olive oil and garlic. Kary Osmond/TNS

If you’re looking for a pasta dish that’s comforting and easy to make, look no further.

This features a traditional pasta sauce recipe found in most Italian cookbooks, made by simmering garlic in olive oil to make a simple sauce known as aglio e olio.

Serve with a basic green salad or sautéed greens, such as rapini.

Spaghetti With Olive Oil and Garlic Sauce

Serve 3 to 4

• 1 tablespoon plus 1/2 teaspoon salt, divided
• 1 pound spaghetti
• 1/2 cup olive oil
• 1/3 cup minced garlic, about 5 cloves
• 1/3 cup minced fresh Italian parsley
• Freshly ground black pepper

Heat a large pot of water over high heat. Add 1 tablespoon of salt to boiling water, then add the spaghetti and cook until the pasta is al dente, or according to package directions. Reserve 1/4 cup of pasta water just before draining the pasta. Drain pasta and set aside (do not rinse the pasta).

Meanwhile, heat a medium frying pan over low heat. Add olive oil and garlic, and simmer for 10 to 15 minutes, taking care not to brown the garlic. Carefully stir in 2 tablespoons of reserved pasta water and 1/2 teaspoon salt.

Add in the drained, cooked pasta and minced parsley, and toss for 1 minute to coat well in sauce. Serve immediately with freshly ground black pepper.

Tasty Tips

To add a little spice, add 1 teaspoon of red pepper flakes before adding the pasta water.

This recipe is satisfying and simple, but to jazz it up, try serving with your favorite plant-based Parmesan cheese topper.

Capellini and linguine pasta will also go well with this sauce.