4 cloves, sliced
Dried chili flakes
Fresh flat-leaf parsley
3 tbsps, chopped
½ cup, finely grated
for boiling spaghetti + more for seasoning
Fresh ground black pepper
Spaghetti with Parsley
- 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.