Easy Garlic and Oil

This quick & easy garlic and oil recipe has minimal ingredients and is a perfect go to recipe when you're in a pinch, or living that nomadic van life. Perfect 2 burner stove top meal.


All of my favorite recipes come about when i’m in a pinch and I work with what I have on deck. What’s an easy and satisfying dish when you’re short on time or tired after a long day? Some yummy pasta with garlic and oil baby! This Easy Garlic and Oil recipe isn’t time consuming and leaves you satisfied. Although I was able to make this meal on a single burner, I recommend using a 2 burner stove top. Whenever I make this meal, the smell fills the air and everyone knows whats up. They get their bowls ready for a serving and chow down. Leaving the table happy and full.

Camping Tip

At the end of a long day, I want myself a good meal. Not some bogus “it’ll do” bland, barely satisfying dish. Especially if I had been hiking all day. Last time I went camping I cut this recipe in half, and pre cut everything. I consolidated the olives, tomatoes, artichoke hearts and spinach in and air tight bag along with a little seasoning pack (salt, pepper, oregano). Then poured the oil with the pre chopped garlic into a mini mason jar, and traveled with just enough pasta for two. All I had to do was cook the pasta and then briefly heat up the garlic&oil, poured it over the pasta and threw in the extras. My boyfriend and I were so stoked with how convenient I made it for us to have a real meal after a strenuous day and not just a can of soup.

*This is also a great go-to meal while road tripping with a two burner stove top.*

Garlic and Oil Recipe

Prep time: 5min Cooking time: 10-15min Total: 15-20min
Servings: 3-4

– 4 tbsp oil (olive or avocado)
– parsley (dried or fresh) if fresh, chop
– 4 cloves of garlic crushed and chopped
– penne or spaghetti, I use Banza Pasta (chickpea pasta full of protein)
– 1 1/2 cups cherry tomatoes, halved
– 1 1/2 cups pitted kalamata olives, halved
– 1cup artichoke hearts, chopped to your liking
– 1 hand full of spinach (add more if desired)
– crushed red pepper (optional)
– salt to taste

– prep water for pasta while completing following steps
– warm oil on low heat
– add garlic, occasionally mixing to prevent burning
– once garlic is golden brown, carefully add oregano with a sprinkle of salt
– Cook pasta
– strain pasta and transfer back to pot (or large serving bowl)
– mix in garlic and oil to pasta
– add in olives, artichoke, tomatoes, and a hand full of spinach (mix well)
– top with more oregano and a little crushed red pepper
– adjust salt to your liking
           Note: *top with feta cheese for non vegan if desired)* *If you’re using chickpea pasta, add a drop of oil. This prevents the pasta from becoming tacky.*

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