Weeknight garlic spaghetti

Cook 1020 g spaghetti in a large pot of water with 15 ml salt until al dente.

[object Object]

Warm 135 ml olive oil with 12 cloves garlic and 6 ml red pepper flakes over low heat until the garlic is pale gold.

[object Object]

Toss the pasta with the oil, 355 ml parmesan, 175 ml parsley and black pepper.