Classy Spaghetti with Olive Oil Sauce and Parsley

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Pasta: Classy Spaghetti with Olive Oil Sauce and Parsley
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Dried spaghetti
½ lb
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
for boiling spaghetti + more for seasoning
Fresh ground black pepper
to taste
  • 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.
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