Ingredients
Scale
- 12 ounces spaghetti or linguine (I use half regular and half whole wheat)
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup pasta water
- Salt & pepper
- Flat leaf parsley, chopped
- Grated Pecorino cheese
Instructions
- In a large pot filled with boiling water, cooking spaghetti according to package instructions.
- While pasta cooks, heat oil in a large skillet or frying pan over medium heat.
- Add garlic and red pepper flakes, saute for 5 – 6 minutes, stirring frequently, being very careful to not let the garlic burn (reduce the heat to medium low if it seems too high.)
- Add about 1/4 cup of pasta water (ladle it from the pot with the spaghetti) to make a sauce, let it cook a few minutes, stirring frequently. Add salt & pepper to taste.
- Drain (do not rinse) spaghetti when it’s done and add to the garlic and oil sauce. Stir together and cook for another minute until the pasta is covered with the sauce.
- Remove from heat and serve with flat leafy parsley and grated cheese. Add a few more dashes of red pepper flakes, if you desire.
Nutrition
- Serving Size: 4 - 6