Spaghetti With Rosemary And Garlic: Pantry Cooking At Its Finest

Jules Clancy’s go-to simple pasta recipe is pantry cooking at it’s finest.
Text And Photo By Jules Clancy

Having a well stocked pantry is a bit like having a culinary insurance policy. No matter what life throws at you, it always feels more bearable knowing that you have something decent in the house to eat.

But of course there are times when supplies get low and that’s when I turn to this simple pasta dinner. There’s always a half used packet or two to cobble together enough for a meal.

This is my go-to simple pasta recipe. Dressed simply with olive oil, garlic and a little rosemary from the garden (mine or my neighbors!), it’s pantry cooking at it’s finest.

simple spaghetti with rosemary & garlic

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Author: jules clancy
Total Time: 15 minutes
Yield: 2 servings 1x

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Description

This simple pasta dish is a perfect example of pantry cooking, featuring spaghetti dressed with olive oil, garlic, and fresh rosemary for a fragrant and satisfying meal.

Ingredients

Units Scale

200g (1/2lb) pasta
3 tbsp (45 ml) extra virgin olive oil
1 large sprig rosemary, leaves picked
1-2 cloves garlic, peeled & finely sliced

Instructions

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions until al dente.
Meanwhile, heat the olive oil in a small saucepan over medium heat. Add the rosemary leaves and garlic slices, and fry for about 2-3 minutes until the garlic is golden and fragrant, being careful not to burn it.
Drain the pasta, reserving a little of the cooking water. Return the pasta to the saucepan.
Pour the garlic and rosemary oil over the pasta, tossing to coat. If the pasta seems dry, add a splash of the reserved cooking water.
Season with salt and pepper to taste, and serve immediately.

Notes

If you don’t have fresh rosemary, you can substitute with other herbs or a pinch of dried chili for a different flavor.
This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
Reheat gently, adding a little more olive oil if needed.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2
Sodium: 5
Fat: 15
Carbohydrates: 60
Fiber: 3
Protein: 12
Cholesterol: 0

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Frequently Asked Questions

Why does the recipe tell you to reserve some pasta cooking water?

If the spaghetti seems dry after tossing with the garlic-rosemary oil, a splash of the starchy cooking water loosens it and helps the oil coat every strand evenly. Add it a little at a time until well combined.

What is the key pitfall when frying the garlic?

The recipe specifically warns to fry the sliced garlic in olive oil over medium heat for about 2-3 minutes until golden and fragrant, being careful not to burn it. Burnt garlic turns bitter and will throw off the flavour of the entire dish.

Can I use dried rosemary if I do not have fresh?

Yes — the notes say you can substitute with other herbs or even a pinch of dried chili for a different flavour. If using dried rosemary specifically, about 1/2 tsp dried is a reasonable substitute for the 1 large fresh sprig called for.