Weeknight garlic spaghetti
8 servingsPasta
- 680 gspaghetti
- 89 mlolive oil
- 8 clovesgarlic, thinly sliced
- 4.5 mlred pepper flakes
- 235 mlparmesan, grated
- 120 mlparsley, chopped
- black pepper, to taste
- 15 mlsalt
- Cook 680 g spaghetti in a large pot of water with 15 ml salt until al dente. 9 min
- Warm 89 ml olive oil with 8 cloves garlic and 4.5 ml red pepper flakes over low heat until the garlic is pale gold. 4 min
- Toss the pasta with the oil, 235 ml parmesan, 120 ml parsley and black pepper.