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Spaghetti Garlic Bread
Flona

Spaghetti Garlic Bread

Spaghetti garlic bread combines al dente pasta tossed with garlic-infused olive oil and Parmesan cheese, served alongside homemade golden, buttery garlic bread. This comforting Italian-American meal is ready in 45 minutes and perfect for weeknight dinners or casual entertaining.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 4 quarts water
  • 2 tablespoons salt plus more to taste
  • 0.25 cup olive oil extra virgin
  • 6 cloves garlic minced (for pasta)
  • 0.5 teaspoon red pepper flakes optional
  • 0.25 cup fresh parsley chopped
  • 0.25 cup Parmesan cheese grated, plus more for serving
  • black pepper freshly ground, to taste
  • 1 loaf Italian bread about 24 inches long
  • 1 cup unsalted butter softened (2 sticks)
  • 8 cloves garlic minced (for garlic bread)
  • 0.25 cup fresh parsley chopped (for garlic bread)
  • 0.25 cup Parmesan cheese grated (for garlic bread)
  • 0.25 teaspoon garlic powder optional

Equipment

  • Large pot for pasta
  • Large skillet
  • Baking sheet
  • Colander

Method
 

  1. Bring 4 quarts of water to a rolling boil in a large pot over high heat. Add 2 tablespoons of salt.
  2. Add spaghetti to boiling water. Stir immediately to prevent sticking. Cook according to package directions (8-10 minutes) until al dente. Reserve 1 cup of pasta water before draining.
  3. Drain spaghetti in a colander. Do not rinse.
  4. Preheat oven to 375°F (190°C).
  5. In a medium bowl, combine softened butter, 8 cloves minced garlic, 1/4 cup chopped parsley, 1/4 cup Parmesan cheese, and garlic powder if using. Season with salt and pepper. Mix well until smooth.
  6. Slice Italian bread lengthwise, creating two long halves. Generously spread garlic butter mixture over the cut sides of both bread halves.
  7. Place bread halves cut-side up on a baking sheet. Bake for 10-12 minutes until golden brown and butter is melted and bubbly. Optional: broil for 1-2 minutes for extra crispiness.
  8. While bread bakes, heat olive oil in a large skillet over medium heat. Add 6 cloves minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant and lightly golden. Do not burn.
  9. Add drained spaghetti to skillet with garlic oil. Toss to coat. Pour in 1/2 cup reserved pasta water. Toss again, adding more pasta water as needed until sauce coats pasta nicely.
  10. Stir in 1/4 cup chopped parsley and 1/4 cup Parmesan cheese. Season with salt and black pepper to taste. Toss until cheese melts and sauce is creamy.
  11. Remove garlic bread from oven and let cool slightly. Slice into individual pieces.
  12. Divide spaghetti among plates. Sprinkle with extra Parmesan and parsley if desired. Serve immediately with warm garlic bread on the side.

Notes

Use good quality extra virgin olive oil for best flavor. Fresh garlic tastes significantly better than jarred. Reserve pasta water before draining - it's essential for creating silky sauce. Day-old bread works better than very fresh for garlic bread. Butter must be softened to room temperature for easy spreading. Garlic butter can be made up to 3 days ahead and refrigerated. Watch garlic bread carefully under broiler as it burns quickly. Leftover pasta stores refrigerated up to 3 days. Leftover garlic bread can be frozen up to 3 months.