Ingredients Jump to Instructions ↓

  1. 3 quarts water, salt optional

  2. ? cup olive oil

  3. 10 garlic cloves, sliced

  4. º teaspoon salt

  5. º teaspoon red pepper flakes

  6. 3 tablespoons chopped fresh parsley

  7. 1 pound strand pasta, such as spaghetti or spaghettini

  8. 3 tablespoons grated Romano cheese

Instructions Jump to Ingredients ↑

  1. In a large pot, bring the water to a boil, with or without salt, over high heat.

  2. Pour the oil into a large sautÈ pan over medium heat, add the garlic and cook until the garlic starts to sizzle, about 3 minutes. Be careful not to let it turn brown and burn. Remove from the heat and add the salt, red pepper flakes, and half the parsley.

  3. Cook the pasta according to the package directions until tender. Drain well and return to the pot, add the sauce and the remaining parsley and cook over medium heat, tossing continuously to coat the pasta with the sauce, about 3 minutes.

  4. Turn off the heat, add the cheese, and toss well to distribute the ingredients. Serve in heated bowls.


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