Weeknight garlic spaghetti
2 servingsPasta
- 170 gspaghetti
- 22 mlolive oil
- 2 clovesgarlic, thinly sliced
- 1.5 mlred pepper flakes
- 59 mlparmesan, grated
- 30 mlparsley, chopped
- black pepper, to taste
- 15 mlsalt
- Cook 170 g spaghetti in a large pot of water with 15 ml salt until al dente. 9 min
- Warm 22 ml olive oil with 2 cloves garlic and 1.5 ml red pepper flakes over low heat until the garlic is pale gold. 4 min
- Toss the pasta with the oil, 59 ml parmesan, 30 ml parsley and black pepper.