Spaghetti with garlic, olive oil, red pepper flakes, and parsley. Five ingredients, ten minutes.
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 8 cloves garlic cloves, thinly sliced
- ½ cup extra virgin olive oil
- 1 tsp dried peperoncino or red pepper flakes
- ½ cup fresh parsley, chopped
- 2 tbsp salt
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 8 cloves garlic cloves, thinly sliced
- ½ cup extra virgin olive oil
- 1 tsp dried peperoncino or red pepper flakes
- ½ cup fresh parsley, chopped
- 2 tbsp salt
Instructions
Cook the garlic
Heat olive oil over medium-low (275-300°F surface). Add garlic slices. Cook slowly until light golden, 3-4 minutes. Add peperoncino. Remove from heat.
Equipment
- large skillet
Ingredients
- oil (½ cup)
- garlic (8 cloves)
- peperoncino (1 tsp)
Cook the pasta
Cook spaghetti in well-salted water until just shy of al dente. Reserve 1.5 cups pasta water.
Equipment
- large pot
Ingredients
- spaghetti (1 lb)
- salt (2 tbsp)
Combine and serve
Add pasta to garlic oil with 1 cup pasta water. Toss over medium heat (325-350°F surface) until water is absorbed and sauce coats pasta. Add parsley, toss. Serve immediately. No cheese needed.
Equipment
- large skillet
Ingredients
- parsley (½ cup)
- oil
- garlic
- pasta
Before you cook
Cook notes
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