Description
A simple yet flavorful Italian pasta dish made with just a few ingredients—garlic, olive oil, red pepper flakes, and parsley. This classic dish from Naples is quick to prepare and perfect for a weeknight meal.
Ingredients
Units
Scale
- 12 oz (340g) spaghetti (or any pasta of choice)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper (optional)
- 1/2 cup grated Parmesan cheese (optional)
- Zest of 1 lemon (optional, for freshness)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 1-2 minutes until fragrant and golden, but not burned.
- Add red pepper flakes and stir for a few seconds to infuse the oil with spice.
- Lower the heat and add the drained pasta to the skillet, tossing it in the garlic-infused oil. If the pasta seems dry, add a bit of the reserved pasta water.
- Stir in the chopped parsley, salt, and black pepper (if using). Toss everything together to coat the pasta evenly.
- Serve immediately with grated Parmesan cheese and lemon zest (if desired).
Notes
- For extra richness, add a small knob of butter before tossing the pasta.
- If you love seafood, try adding shrimp or anchovies for extra umami flavor.
- A squeeze of fresh lemon juice brightens up the dish.