Spaghetti with Parsley|Print

Servings: 2

Dried spaghetti

½ lb

Garlic

4 cloves, sliced

Olive oil

½ cup

Dried chili flakes

¼ tsp

Fresh flat-leaf parsley

3 tbsps, chopped

Parmesan cheese

½ cup, finely grated

Salt

for boiling spaghetti + more for seasoning

Fresh ground black pepper

to taste

Spaghetti with Parsley

Prep:

5 m

Cook:

10 m

Ready in:

15 m

Fill a large pot with water up to three-fourths; bring water to a boil.
Add spaghetti and cook following the instructions on the package and stirring often until al dente.
Drain, but reserve some boiling water – for loosening the sauce later on.
While your spaghetti is boiling, heat olive oil in a large skillet over medium-high heat.
Add garlic; cook until the edges of garlic slices just start to brown. Keep a close eye on them – overcooked garlic tastes bitter!
Add chili flakes into the skillet, swirl the oil in the skillet for 30 seconds to make the flavors combine.
Add cooked spaghetti into the skillet, toss. Start with adding /4 cup of pasta water to loosen the sauce, but add more in small splashes, if necessary.
Remove from heat, mix in freshly chopped parsley, salt and pepper. Toss till evenly combined.
Serve on warmed plates sprinkled generously with finely grated Parmesan cheese.