Mediterranean Olive Oil Pasta

Name: Mediterranean Olive Oil Pasta
Total time: 15 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 100g spaghetti; 2 tablespoons extra virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon red pepper flakes; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 30g grated Parmesan cheese (optional); 1 tablespoon lemon juice

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15 minTotal time

easyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

100g spaghetti
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
30g grated Parmesan cheese (optional)
1 tablespoon lemon juice

Ingredient substitutions

Spaghetti Linguine, cooked to a similar al dente texture
Fresh parsley Fresh basil, chopped
Parmesan Pecorino Romano, finely grated
Lemon juice An equal amount of white wine vinegar

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein14 g

Carbohydrates62 g

Fat17 g

Fiber 3 g · Sugar 3 g · Sodium 500 mg

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Indulge in the vibrant flavors of the Mediterranean with this simple yet delicious olive oil pasta. Tossed with fresh herbs, garlic, and a sprinkle of cheese, this dish is a celebration of wholesome ingredients.

Mediterranean

Steps

Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente.
While the pasta cooks, heat the olive oil in a pan over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
Drain the pasta, reserving a bit of the cooking water.
Add the drained spaghetti to the pan with the garlic oil. Toss to combine, adding a splash of reserved pasta water if needed.
Stir in the chopped parsley, lemon juice, salt, and pepper. Mix well.
Serve hot, garnished with grated Parmesan cheese if desired.

Tips for Mediterranean Olive Oil Pasta

The finished pasta should look glossy, with a light coating of oil rather than a pool at the bottom.
Keep the garlic pale; browning can make its flavor harsh, especially in this quick sauce.
Have the parsley, lemon, and cheese ready before draining, since the pasta is best served hot.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the lemon and herbs without overwhelming the garlic and olive oil.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; a small splash of water can loosen the pasta.