Weeknight garlic spaghetti

Cook 170 g spaghetti in a large pot of water with 15 ml salt until al dente.

Warm 22 ml olive oil with 2 cloves garlic and 1.5 ml red pepper flakes over low heat until the garlic is pale gold.

Toss the pasta with the oil, 59 ml parmesan, 30 ml parsley and black pepper.