A delicious plate of Spaghetti with Olive Oil, Garlic, & Red Pepper Flakes is perfect for a cool autumn day. Quick and easy to make, delectable with its subtle flavors, this dish is the ultimate comfort food to warm up any chilly day.
Spaghetti with Olive Oil, Garlic
& Red Pepper Flakes
adapted from
Michael Symon's
Ingredients
Kosher salt and freshly ground black pepper
1 pound dried spaghetti
1/2 cup fresh flat leaf parsley leaves, chopped
1 cup freshly grated Parmesan cheese
1 tablespoon butter
Directions
In a large pot, bring 5 cups of water and 3 tablespoons of salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining,
Meanwhile put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer.
Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed.
Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.
follow Anne on twitter and Instagram @AnneFretz
Spaghetti with Olive Oil, Garlic
& Red Pepper Flakes
adapted from
Michael Symon's
5 in 5
Kosher salt and freshly ground black pepper
1 pound dried spaghetti
1/4 cup olive oil
5 garlic cloves, thinly sliced
1 tablespoon crushed red pepper flakes1/2 cup fresh flat leaf parsley leaves, chopped
1 cup freshly grated Parmesan cheese
1 tablespoon butter
Directions
In a large pot, bring 5 cups of water and 3 tablespoons of salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining,
Meanwhile put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer.
Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed.
Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.
follow Anne on twitter and Instagram @AnneFretz
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