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