Penne Garlic & Oil Recipe

Boil water and cook penne

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried penne and cook until just shy of al dente (about 1–2 minutes less than package instructions), stirring occasionally to prevent sticking — typically 8–10 minutes. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta, leaving it slightly wet (do not rinse).

Infuse oil with garlic

While pasta cooks, heat a large wide skillet over medium-low heat. Add 6 tablespoons extra-virgin olive oil and warm gently for 30 seconds. Add 6 thinly sliced garlic cloves in a single layer. Cook slowly, adjusting heat to maintain gentle bubbling (avoid browning), stirring or shaking the pan occasionally, for 3–5 minutes until garlic is softened, fragrant, and just turning pale-golden.

Add spice and seasoning

Stir in 1 teaspoon crushed red pepper flakes, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt. Cook together for 20–30 seconds to bloom the flavors. If the garlic begins to brown too quickly, remove the pan from heat for a few seconds and reduce heat.

Finish sauce with pasta water

Add about 1/2 cup of the reserved hot pasta cooking water to the skillet and bring to a very gentle simmer, scraping any browned garlic bits into the liquid. This creates an emulsion with the oil. If needed, add more reserved water 1–2 tablespoons at a time to reach a glossy, lightly saucy consistency.

Toss pasta in sauce

Add the drained penne to the skillet with the garlic oil. Toss gently with tongs or two forks over medium heat for 1–2 minutes so the pasta absorbs the sauce. If the pasta looks dry, add additional reserved cooking water 1–2 tablespoons at a time until coated.

Add finishing touches

Remove from heat. Stir in 1 tablespoon finely chopped parsley and 1 teaspoon fresh lemon zest, if using. Taste and adjust seasoning with additional salt or pepper if needed. If using, sprinkle 1 ounce finely grated Parmigiano-Reggiano and toss briefly to combine.

Serve

Divide the penne garlic & oil among 4 plates (or 2 generous servings). Serve immediately while hot, with extra grated cheese and red pepper flakes available at the table.