15 minutes
Whip up a simple yet satisfying meal with this Garlic and Parsley Spaghettini, a perfect dish for those times when your pantry is almost empty. Ready in just 15 minutes, this pasta combines the aromatic flavors of garlic and parsley with a gentle heat from chili flakes, all brought together with a generous drizzle of rich extra-virgin olive oil.
Spaghettini
0 lb
Garlic Clove, finely chopped
each
Parsley, stems discarded, leaves finely chopped
sprigs
to taste
to taste
1. Pasta Cooking
Begin by boiling a large pot of salted water. Cook the spaghettini until it reaches an al dente texture.
2. Oil Warm-Up
Heat the extra-virgin olive oil in a heavy-bottomed skillet over a gentle medium-low flame.
3. Flavor Infusion
Introduce the finely chopped garlic, fresh parsley, a pinch of hot pepper flakes, and a touch of salt to the warm oil.
4. Garlic Softening
Allow the garlic to soften, ensuring the heat is switched off as soon as you hear the garlic sizzle. Be vigilant to prevent browning or burning.
5. Pasta Draining
Once the spaghettini is al dente, drain it, keeping aside a cup of the pasta water for later use.
6. Toss Together
Add the drained spaghettini to the skillet with the aromatic oil mixture. Toss gently, seasoning with salt.
7. Adjust Consistency
Sample the pasta and, if necessary, add a bit of the reserved pasta water to achieve the desired looseness of the sauce.
8. Ready to Enjoy
Serve the dish hot, straight from the skillet to the plate.
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