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Simple Pantry Pasta: Garlic, Olive Oil & Parmesan

Prep 5 min Cook 10 min Difficulty 2/5

Fast, 15-minute pantry pasta with garlic, olive oil and Parmesan—simple ingredients, creamy result.

Why this recipe works

A quick, reliable pasta made from staples: spaghetti, garlic, olive oil and Parmesan. It suits anyone who wants a fast, comforting meal with minimal ingredients—great for weeknights or low-stock kitchens.

Search intent: how to make simple pantry pasta
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Key takeaways

Uses common pantry ingredients
Ready in ~15 minutes from start to finish
Adjust pasta water for a creamy sauce

Recipe guide

A quick, reliable pasta made from staples: spaghetti, garlic, olive oil and Parmesan. It suits anyone who wants a fast, comforting meal with minimal ingredients—great for weeknights or low-stock kitchens.

A creamy, tasty pasta from staples in about 15 minutes.

  • Uses common pantry ingredients
  • Ready in ~15 minutes from start to finish
  • Adjust pasta water for a creamy sauce

Ingredients

Ingredients (serves 2–3): 200 g dried spaghetti, 2 tbsp olive oil, 2 cloves garlic (sliced or minced), 1 tsp salt (for cooking water), 1/2 tsp black pepper, 50 g grated Parmesan, reserved pasta cooking water.

Method

Bring a large pot of salted water to a rolling boil and cook spaghetti until al dente. Reserve ~1 cup pasta water, then drain. Meanwhile, heat olive oil in a skillet over medium until shimmering. Add garlic and cook, stirring, 30–60 seconds until fragrant and just golden. Add drained pasta to the skillet, sprinkle in Parmesan and black pepper, and toss. Add a splash of reserved pasta water and toss until the sauce coats the pasta; add more water to reach desired creaminess. Taste and adjust salt and pepper; serve immediately.

Variations & Practical Tips

Quick swaps: use 1 tbsp butter if no cheese, add red pepper flakes for heat, or stir in canned tuna, roasted vegetables, or wilted spinach for protein and greens. Tip: save extra pasta water for reheating leftovers to keep sauce silky.

Ingredients

  • 200 g dried spaghetti
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 50 g grated Parmesan

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Add spaghetti and cook according to package directions until al dente.
  3. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
  4. While pasta cooks, finely slice or mince the garlic.
  5. Heat olive oil in a large skillet over medium heat until shimmering.
  6. Add garlic and cook, stirring, until fragrant and just golden (30–60 seconds).
  7. Toss drained spaghetti into the skillet with the garlic oil.
  8. Add grated Parmesan, black pepper, and a splash of reserved pasta water; toss until sauce coats the pasta, adding more water to reach desired creaminess.
  9. Taste and adjust seasoning with more salt or pepper if needed; serve immediately.

FAQs

How long does leftovers keep? Store cooled pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
Can I substitute the pasta or cheese? Use any long dried pasta (linguine, fettuccine) or short shapes; for cheese, Pecorino or a mild cheddar will work. If you don’t have Parmesan, add a little butter for richness.
How do I prevent the garlic from burning? Keep heat moderate and watch the garlic closely; sauté just until fragrant and lightly golden (30–60 seconds) to avoid bitterness. If it browns too fast, remove from heat and add pasta immediately.