I’ve made this recipe my own by adding lots of garlic and lots of parsley! The brightness of the herbs along with the kick of the crushed red pepper really balances out the richness of the dish. I grew up loving this and it is made with ingredients that you probably already have in your pantry.
| Prep Time | Cook Time | Total Time | Easiness Level |
|---|---|---|---|
| 5 Minutes | 20 Minutes | 25 Minutes | One Pot |
Ingredients
- 1 Pound of spaghetti
- 3/4 Cup of Olive Oil
- 6-8 Cloves of garlic
- Big Handful parsley, chopped
- 2 Tsp. Crushed Red pepper (add a little less or a little more, depending on your preferences)
- 1/3 Cup Parmesan Cheese
- Salt/Pepper to taste
- 1/4 Cup reserved pasta water
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, add olive oil and chopped garlic to a pan.
- Turn the heat on medium-low.
- As the olive oil is slow heating, regularly stir the garlic making sure it doesn’t get brown.
- Turn off when the garlic starts to become slightly golden and it is fragrant.
- Add crushed red pepper to the olive oil and stir.
- Once pasta is cooked, reserve a 1/4 cup and then drain.
- Add pasta, water, parsley, cheese, salt/pepper and toss.
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