Weeknight garlic spaghetti
4 servings · 4 × 6 in340 g spaghetti
≈ 41 g olive oil
≈ 12 g garlic, thinly sliced
≈ 0.9 g red pepper flakes
≈ 50 g parmesan, grated
≈ 15 g parsley, chopped
black pepper, to taste
≈ 8 g salt
forklet.co/r/Sy01dCHX?units=grams · v1
- Cook 340 g spaghetti in a large pot of water with 8 g salt until al dente. 9 min
- Warm 41 g olive oil with 12 g garlic and 0.9 g red pepper flakes over low heat until the garlic is pale gold. 4 min
- Toss the pasta with the oil, 50 g parmesan, 15 g parsley and black pepper.
Scan for the Full Recipe