Weeknight garlic spaghetti
4 servingsPasta
- 340 gspaghetti
- ≈ 41 golive oil
- ≈ 12 ggarlic, thinly sliced
- ≈ 0.9 gred pepper flakes
- ≈ 50 gparmesan, grated
- ≈ 15 gparsley, chopped
- black pepper, to taste
- ≈ 8 gsalt
- 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.