Weeknight garlic spaghetti
12 servingsPasta
- 1020 gspaghetti
- 135 mlolive oil
- 12 clovesgarlic, thinly sliced
- 6 mlred pepper flakes
- 355 mlparmesan, grated
- 175 mlparsley, chopped
- black pepper, to taste
- 15 mlsalt
- Cook 1020 g spaghetti in a large pot of water with 15 ml salt until al dente. 9 min
- Warm 135 ml olive oil with 12 cloves garlic and 6 ml red pepper flakes over low heat until the garlic is pale gold. 4 min
- Toss the pasta with the oil, 355 ml parmesan, 175 ml parsley and black pepper.