Perfect Pasta for Beginners

Pasta is the perfect first recipe. It's cheap, quick, almost impossible to truly ruin, and tastes incredible with just a handful of ingredients. This garlic olive oil pasta (known in Italy as aglio e olio) is what you'll make when the fridge is nearly empty — and it'll blow people away.

Step-by-Step Instructions

1. Salt your water generously. Fill a large pot with water and bring to a rolling boil. Add a big pinch of salt — it should taste pleasantly salty, like light seawater. This is the only chance you have to season the pasta itself.
2. Cook the pasta. Add your spaghetti and cook for the time on the packet (usually 8–10 minutes). Give it a stir every couple of minutes. Taste a strand 1 minute before the time is up — it should be just tender with a tiny bite ("al dente").
3. Make the sauce while pasta cooks. Heat olive oil in a large frying pan over low-medium heat. Add the garlic slices in a single layer. Cook gently for 2–3 minutes, watching carefully, until the garlic is lightly golden and fragrant. Do not let it go brown or it will taste bitter.
4. Save the pasta water. Before you drain the pasta, scoop out about 1 cup (240ml) of the cooking water using a mug or ladle. This cloudy, starchy liquid is a kitchen magic trick that helps create a silky sauce.
5. Combine everything. Drain the pasta, then tip it straight into the frying pan with the garlic oil. Add 3–4 tablespoons of pasta water and toss vigorously for 1–2 minutes until the sauce turns glossy and coats every strand.
6. Finish and serve. Stir in the chopped parsley. Taste and season with salt and black pepper. Divide between two warm bowls, top with grated Parmesan, and serve immediately.

What Can Go Wrong (And How to Fix It)

Pasta is sticking together

You didn't stir enough during cooking, or you let it sit too long after draining. Stir the pasta every 2 minutes while it cooks, and move straight from pot to pan without delay.

Garlic is bitter and burnt

It went too hot too fast. Start with cold oil and cold garlic in the pan, then turn on the heat. Low and slow is the rule for garlic.

Sauce is dry and not coating the pasta

Add more pasta water, a tablespoon at a time. Toss vigorously — the starch in the water emulsifies with the oil to create the glossy sauce.

Equipment You'll Need

You only need three things: a large pot for boiling pasta, a frying pan for the sauce, and a colander to drain. That's it.

Nutrition (Per Serving)

Approximately 420 calories · 55g carbohydrates · 10g fat · 12g protein. Values vary based on exact portions and Parmesan added.