Classy Spaghetti with Olive Oil Sauce and Parsley
(cooking time: 15 min; 2 servings)
- 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
- 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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