Garlic Basil Pasta (A Frugal Dinner Idea) Recipe

I can’t wait to show my Basil Garlic Pasta, a surprisingly simple weeknight recipe that hinges on a single clever garlic trick.

I found this garlic basil pasta when I needed something cheap and loud, and now I keep coming back to it. A lot of garlic cloves and packed fresh basil leaves fill the air with an almost aggressive scent, like a tiny kitchen rebellion.

It sits somewhere between Linguini Recipes Easy and Basil Garlic Pasta in my head simple but showy the kind of thing that makes you cancel takeout without even trying. I eat it cold, hot, late or early, and somehow it never feels boring even on the nights I should probably be more responsible.

Ingredients

• Spaghetti gives hearty carbs and energy, not much protein but filling and cheap.
• Extra virgin olive oil adds healthy fats, fruity flavor and helps coat the noodles.
• Garlic packs flavor, immune boosting bits, can be sharp when raw but mellows cooked.
• Fresh basil gives bright, herby notes, low calories, vitamin K and aromatic lift.
• Parmesan brings salty, nutty cheese flavor, adds protein and calcium, use sparingly.
• A squeeze of lemon adds tangy brightness, cuts richness and wakes up flavors.
• Red pepper flakes add heat and a little kick, optional but fun sometimes.

Ingredient Quantities

• 12 ounces spaghetti or linguine
• 1/3 cup extra virgin olive oil
• 6 to 8 large garlic cloves, a lot of garlic here
• 1 cup packed fresh basil leaves
• 1/2 cup freshly grated parmesan cheese plus extra for serving
• 2 tablespoons unsalted butter (optional)
• 1/4 teaspoon red pepper flakes, or to taste
• 1 tablespoon kosher salt, more if needed
• Freshly ground black pepper to taste
• Juice of half a lemon about 1 tablespoon (optional)
• 1/2 to 1 cup pasta cooking water

How to Make this

1. Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then cook 12 ounces spaghetti or linguine until al dente; before you drain, scoop out and reserve 1/2 to 1 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, peel and thinly slice or mince 6 to 8 large garlic cloves (yes, a lot of garlic), pack and chiffonade 1 cup fresh basil leaves, and grate 1/2 cup parmesan cheese (plus extra for serving).

3. In a large skillet heat 1/3 cup extra virgin olive oil over low to medium-low heat; add the garlic and gently cook until fragrant and just starting to color, don’t let it brown or it will get bitter.

4. Add 1/4 teaspoon red pepper flakes to the oil so they bloom, and if using, stir in 2 tablespoons unsalted butter to melt into the oil for a silkier sauce.

5. Add the drained pasta to the skillet and toss to coat, then pour in about 1/2 cup of the reserved pasta water and toss or stir vigorously to emulsify the oil into a light sauce; add more water up to 1 cup if you need it to loosen things.

6. Remove the pan from heat, sprinkle in 1/2 cup freshly grated parmesan and toss quickly until the cheese melts into the sauce and gets creamy; add the juice of half a lemon (about 1 tablespoon) now if you like a bright lift.

7. Fold in the chopped basil so it wilts just a bit but stays bright, season with freshly ground black pepper to taste and taste for salt, adding more if needed; if it’s too oily add another splash of hot pasta water to bind.

8. Serve immediately with extra parmesan and a drizzle of olive oil, and don’t be shy with more red pepper flakes if you like heat.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain (and hold) the pasta
3. Large skillet (12 inch or so) for the garlic oil and tossing
4. Tongs or pasta fork to transfer and toss the noodles
5. Chef’s knife for slicing/mincing garlic and chopping basil
6. Cutting board
7. Microplane or fine grater for the parmesan
8. Measuring spoons and a 1/2 cup measuring cup (for oil, salt, red pepper, butter, lemon)
9. Ladle or small measuring cup to scoop and reserve the pasta cooking water

FAQ

Garlic Basil Pasta (A Frugal Dinner Idea) Recipe Substitutions and Variations

• 12 ounces spaghetti or linguine: penne or rigatoni for better sauce clinging, bucatini if you want thicker noodle texture, spiralized zucchini for a low carb swap
• 1 cup packed fresh basil leaves: baby spinach (wilts easy and still green), flat leaf parsley for freshness, arugula if you want a peppery bite
• 1/2 cup freshly grated parmesan cheese: Pecorino Romano (saltier and sharper), Grana Padano (milder and often cheaper), nutritional yeast for a vegan cheesy note
• 6 to 8 large garlic cloves: roasted garlic cloves for a sweet mellow flavor, 1 tsp garlic powder mixed with 1 tbsp water in a pinch, jarred minced garlic (use less cause it’s more concentrated)

Pro Tips

1) dont let the garlic brown — cook it gently on very low heat and keep an eye on it, if it starts to color pull the pan off for a sec because the residual oil keeps it cooking. burnt garlic tastes bitter and will wreck the whole sauce.

2) save more pasta water than you think you need, like 3/4 to 1 cup. add it little by little while you toss, that starchy water is what makes the oil and cheese emulsify into a silky sauce instead of just sliding off the noodles.

3) grate the parmesan super fine and only add it off the heat, then toss fast. fine cheese melts way better so you get creaminess without clumps. if sauce feels too oily, add another splash of hot pasta water rather than more cheese.

4) treat the basil and lemon like finishing moves: tear or chiffonade the basil and fold it in off the heat so it stays bright, and add the lemon juice at the end to lift the flavors. always taste and adjust salt after you mix everything, cause the cheese and water change how salty it is.