Description
A simple and delicious spaghetti dish flavored with garlic, olive oil, and parsley.
Ingredients
Scale
- 12 ounces spaghetti
- ¾ gallon water
- 1½ tablespoons salt
- ⅓ cup extra virgin olive oil
- 3 cloves garlic (grated, minced, or thinly sliced)
- 1 teaspoon red pepper flakes (or a finely chopped red chili, adjust heat to taste)
- 3 tablespoons flat-leaf parsley (finely chopped)
Instructions
- Cook the Pasta: Bring a big pot of water to a boil and add a good amount of salt (the water should taste a little salty). Add the spaghetti and stir once or twice so it doesn’t stick. Cook about 1 minute less than the package instructions suggest, then drain, saving 1 cup of the pasta water.
- Flavor the Oil: In a large pan, pour in the olive oil and turn the heat to low. Add the garlic and red pepper flakes when the oil is warm (not sizzling or smoking). Let them gently sizzle for about 30 seconds, then turn off the heat to avoid burning the garlic.
- Add the Parsley: Just before the pasta finishes cooking, turn the heat back on low. When the garlic starts sizzling again, add the parsley. Stir for 30 seconds until fragrant and the parsley looks bright green.
- Toss Everything Together: Add the drained spaghetti to the pan. Pour in ¼ cup of the saved pasta water and a small pinch of salt. Toss over medium heat for 1 to 2 minutes until the pasta is shiny and well-coated, and no liquid remains in the pan. Serve immediately.
Notes
- This dish can be adjusted for spice levels by increasing or decreasing the red pepper flakes.
- Make sure to reserve some pasta water to help emulsify the sauce.
- For an extra touch, add grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg