Weeknight garlic spaghetti
4 servingsPasta
- 340 gspaghetti
- 44 mlolive oil
- 4 clovesgarlic, thinly sliced
- 2.5 mlred pepper flakes
- 120 mlparmesan, grated
- 59 mlparsley, chopped
- black pepper, to taste
- 15 mlsalt
- Cook 340 g spaghetti in a large pot of water with 15 ml salt until al dente. 9 min
- Warm 44 ml olive oil with 4 cloves garlic and 2.5 ml red pepper flakes over low heat until the garlic is pale gold. 4 min
- Toss the pasta with the oil, 120 ml parmesan, 59 ml parsley and black pepper.