Description
A delicious and simple spaghetti dish flavored with garlic, olive oil, and parsley.
Ingredients
Scale
- 12 ounces spaghetti
- ¾ gallon water (for cooking)
- 1½ tablespoons salt
- ⅓ cup extra virgin olive oil
- 3 cloves garlic (grated, minced, or thinly sliced)
- 1 teaspoon red pepper flakes
- 3 tablespoons flat-leaf parsley (finely chopped)
Instructions
- Cook the Pasta: Bring a big pot of water to a boil and add a good amount of salt (the water should taste a little salty). Add 12 ounces spaghetti and stir once or twice so it doesn’t stick. Cook about 1 minute less than the package says, draining, scoop out 1 cup of the pasta water, and save it while the pasta cooks. Finely chop or grate 3 cloves garlic and 3 tablespoons flat-leaf parsley. Keep them nearby.
- Flavor the Oil: Pour ⅓ cup extra virgin olive oil into a large pan and turn the heat to low. When the oil is warm (not sizzling, not smoking), add the garlic and chili. Let them gently sizzle for about 30 seconds, then turn off the heat so the garlic doesn’t burn.
- Add the Parsley: Just before the pasta finishes cooking, turn the heat back on low. When the garlic starts sizzling again, add the parsley. Stir for 30 seconds, just until it smells good and looks bright green.
- Toss Everything Together: Add the drained spaghetti to the pan. Pour in ¼ cup of the saved pasta water and add a small pinch of salt. Toss over medium heat until the pasta looks shiny and coated (1 to 2 minutes) and there’s no liquid left in the pan. Serve right away and enjoy.
Notes
- This dish can be customized with more or less red pepper flakes depending on your heat preference.
- Feel free to add grated Parmesan cheese on top if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg