15 minutes
A simple yet delicious Italian pasta dish featuring spaghetti tossed in a flavorful garlic and olive oil sauce with a kick of red pepper flakes and fresh parsley.
tablespoons
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
Fresh Italian Parsley, finely chopped
cups
0 lb
Parmigiano-Reggiano, freshly grated
to taste
1. Prepare Pasta Water
Begin by bringing a large pot of water to a boil. Add 3 tablespoons of kosher salt to the water; this is essential as it seasons the pasta from the inside out.
2. Cook Garlic in Olive Oil
While the water heats, pour 6 tablespoons of extra virgin olive oil into another large pot over medium heat. Add the thinly sliced garlic cloves and cook them for about 2 to 3 minutes. As the garlic sizzles, watch for it to turn a light golden brown.
3. Add Flavorings
Once the garlic is golden, sprinkle in the hot red pepper flakes and stir in the chopped parsley. Remove the pot from the heat to prevent the garlic from overcooking.
4. Cook Spaghetti
By now, your water should be boiling. Add the spaghetti and cook it until it's al dente, following the package instructions. Reserve ¼ cup of the pasta water and then drain the spaghetti.
5. Combine and Serve
Transfer the drained spaghetti to the pot with the garlic oil. Stir the pasta over medium heat, adding the reserved pasta water a little at a time. Finally, serve the pasta immediately, offering freshly grated Parmigiano-Reggiano on the side.
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