Garlic Olive Oil Spaghetti
Golden slivers of garlic and a whisper of chili turn pantry spaghetti into a midnight-in-Rome dinner for under a dollar.
Ingredients (serves 4)
- 1 lb spaghetti
- 6 cloves garlic
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- 1 bunch parsley
- 1 lemon
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Save this recipeInstructions
- 1
Bring a large pot of well-salted water to a boil and cook the spaghetti 1 minute shy of the package time, about 9 minutes. Reserve 1 cup pasta water before draining.
- 2
Meanwhile, slice the garlic thin and chop the parsley.
- 3
Warm the olive oil in a large skillet over medium-low heat and cook the garlic slowly until pale gold and fragrant, 3 to 4 minutes. Do not let it brown.
- 4
Add the red pepper flakes, then the drained spaghetti and a big splash of pasta water. Toss vigorously over medium heat until the oil turns glossy and clings to the noodles.
- 5
Toss in the parsley, a squeeze of lemon, and salt to taste, and serve immediately.
