Well, it is fall. I am craving nothing but fall foods. Creamy soups, hearty meals, things with crumble topping. But alas, I have not had any time to make said foods. Instead, I made this pasta. It’s got a nice fancy name for an incredibly simple dish.
Now, I’ve professed my love for Ina before. You all know how I feel about her. And this dish? This is no different. Let me state, for the record, that I am the only person in my house that loved it. For the rest, it was entirely too spicy despite my following the recipe exactly. In the future, I’d remove the red pepper flakes and only add them on my personal plate, since I love spice.
This pasta? It’s simple and easy. Garlicky and flavorful and yummy. It took less than twenty minutes to make which fits into my bill nicely. I highly recommend it if you are craving real food but are short on time. Give it a whirl. Adjust the spices to your liking. Enjoy!
- 1 pound spaghetti
- ⅓ cup olive oil
- 8 cloves garlic, cut into slivers
- ½ tsp. crushed red pepper flakes
- 1 cup Parmesan cheese
- Bring a pot of salted water to a boil. Cook according to package instructions. Set aside 1½ cups of pasta water before draining the pasta.
- While the pasta cooks, heat the olive oil over medium in a large pot. Add the garlic and cook for 2 minutes, stirring frequently. Don’t overcook, it should just start to turn golden.
- Add red pepper flakes and cook for 30 seconds more. Carefully add the pasta water and bring to a boil.
- Lower the heat, add 1 tsp. of salt and simmer 5 minutes until the liquid reduces by a third.
- Add the drained pasta to the sauce sauce and toss well. Remove from heat, add Parmesan cheese and toss. Allow the pasta to sit for five minutes to absorb the sauce. Serve hot with additional Parmesan.