This recipe’s about keeping it simple but still treating your tastebuds right. I’ve had evenings where dinner felt like a chore—and this dish was my rescue. Garlic gets all toasty, coconut oil melts smooth, and spaghetti wraps it up like a cozy sweater. You don’t need much, and that’s the magic. It’s fast, oil-free in spirit, and budget-happy. We’re talking pantry staples: spaghetti, garlic, and coconut oil. That’s it. If I’m honest, I usually eyeball the garlic—some days call for a clove or two, some for a garlic bomb. And if you’ve got garlic scapes? Throw ’em in. They’re the unsung heroes of a quick meal. This one’s perfect for lazy nights, post-gym hunger, or when the fridge is a desert. I keep a jar of coconut oil on my counter just for this. It’s a humble little recipe, but man, does it deliver. You won’t miss butter. You won’t miss olive oil. You’ll just wish you made more.

1) Key Takeaways
2) Easy Spaghetti with Garlic and Coconut Oil Recipe
3) Ingredients for Spaghetti with Garlic and Coconut Oil
4) How to Make Spaghetti with Garlic and Coconut Oil
5) Tips for Making Spaghetti with Garlic and Coconut Oil
6) Making Spaghetti with Garlic and Coconut Oil Ahead of Time
7) Storing Leftover Spaghetti with Garlic and Coconut Oil
8) Try these Main Course Recipes next!
9) Spaghetti with Garlic and Coconut Oil
10) Nutrition

1) Key Takeaways

This spaghetti recipe is super quick, pantry-friendly, and packed with flavor.
Perfect for oil free recipes enthusiasts or folks who love garlic scapes recipes.
The coconut oil brings a subtle twist that makes it one of the top coconut oil recipes to bookmark.
You’ll only need about 15 minutes and a handful of simple ingredients.

2) Easy Spaghetti with Garlic and Coconut Oil Recipe

If you’re like me and often forget to defrost meat or prep anything that takes more than one pot, this recipe might just be your new best friend. I started making this when I ran out of olive oil, and now I do it on purpose. It’s one of those coconut oil recipes that actually makes the coconut oil shine in a savory way.

It’s great for those “oops I forgot to plan dinner” nights. All you need is some pasta, garlic, and coconut oil. If you’ve got chili flakes or parsley, toss those in too. Garlic scapes? Even better. I always keep a jar of coconut oil nearby because it’s handy for more than just baking. This is real, simple cooking.

It’s funny how something so basic can be so satisfying. Whether you’re after oil free recipes or just trying something outside the olive oil box, this one checks a lot of boxes. Recipes meal time doesn’t have to be complicated, right?

3) Ingredients for Spaghetti with Garlic and Coconut Oil

Spaghetti: I use about 10 ounces of spaghetti, but feel free to eyeball it. You want enough to feed two, maybe with a little leftover.

Garlic: Slice up four cloves. Go more or less depending on your garlic mood. I say lean into it.

Coconut Oil: Two and a half tablespoons is the sweet spot. It melts quickly and brings that subtle, nutty depth. Great for coconut recipes easy fans.

Salt: Just a pinch in the water and another after tossing everything. Taste and go from there.

Black Pepper: A few twists of freshly ground pepper brighten up the dish.

Chili Flakes (Optional): I like a bit of heat, but you can skip this if you’re not into spice.

Fresh Parsley (Optional): Totally optional, but it adds a bit of color and freshness to the plate.

4) How to Make Spaghetti with Garlic and Coconut Oil

Step 1. Bring a big pot of salted water to a boil. Toss in your spaghetti and cook until it’s just al dente. Save a cup of that starchy water before draining.

Step 2. Grab a skillet and melt the coconut oil over medium heat. Add the sliced garlic and keep an eye on it. You want golden edges, not burnt bits.

Step 3. Toss in the drained pasta and a splash of the saved water. Stir it around to coat every strand. The water helps the oil cling to the pasta.

Step 4. Add salt and black pepper. If you’re into spice, sprinkle in the chili flakes here. Stir everything well so the flavors get around.

Step 5. Toss in chopped parsley if you’ve got it. It adds a nice pop of color and balances the richness from the coconut oil.

Step 6. Plate it up while it’s hot. You’ll want to eat this right away when the garlic is still crisp and the noodles are glistening.

5) Tips for Making Spaghetti with Garlic and Coconut Oil

Let’s talk garlic. Thin slices cook fast, so don’t walk away. You’re aiming for golden, not brown. Burnt garlic makes the whole pan bitter.

Don’t skip saving a bit of pasta water. It acts like glue to bind everything together. Without it, the oil might slide right off the noodles.

If you’re curious about garlic scapes, they’re fantastic here. Toss them in with the garlic or use them instead. Either way, they’re a nice twist and make this one of those garlic scapes recipes you’ll go back to.

6) Making Spaghetti with Garlic and Coconut Oil Ahead of Time

You can make this ahead, but with a little warning: it’s best fresh. Still, if you must prep it earlier, cook everything and keep the pasta separate from any garnishes or extras.

Before serving, reheat it in a skillet with a spoon of coconut oil and maybe a splash of water. It wakes the dish up and keeps it from turning too dry.

Recipes with coconut flour or more involved coconut oil recipes might hold longer, but this one stays friendlier when fresh. The garlic tastes best right after cooking, too.

7) Storing Leftover Spaghetti with Garlic and Coconut Oil

Store leftovers in an airtight container in the fridge. It should keep well for about two days, maybe three if you’re lucky.

When you’re ready to eat, reheat gently in a skillet. Add a little more coconut oil to revive the gloss and richness. You don’t want it greasy, just smooth again.

If you added parsley or garlic scapes, they’ll soften up by day two. Still tasty, just different. Not bad for a quick recipes meal that holds up overnight.

8) Try these Main Course Recipes next!

9) Spaghetti with Garlic and Coconut Oil