This recipe stems from a family recipe that we’ve altered over the years. It’s not only quick and easy, but you most likely have the ingredients on hand so you can prepare it in no time! We want to stress how important it is to use a good quality extra-virgin olive oil since the ingredients are minimal. Garlic bread is a great accompaniment to this dish. Add a crisp green salad to make it complete. Recipe serves 4.
1/2 lb. spaghetti, preferably multigrain for flavor
1/4 cup extra-virgin olive oil
4-5 garlic gloves, chopped
1/4 tsp. crushed red pepper flakes
Sea salt to taste
Fresh Italian flat-leaf parsley, chopped, for garnish (about 2 tablespoons)
Freshly grated parmesan cheese (if you like salty) or pecorino cheese (if you like mildly nutty)
In a large pot, bring 5 quarts of water to boiling temperature. Sprinkle sea salt in the water for flavor. Add spaghetti once the water is boiling and cook for 8 – 10 minutes or al dente.
While noodles are cooking, heat the olive oil in a saute’ pan over medium heat. Add garlic and saute’ until fragrant, about 1 – 2 minutes. Be careful not to get the oil too hot or the garlic will burn and clump together. Add the crushed red pepper flakes and cook until all flavors blend, about 1 more minute. Turn off heat.
Drain the cooked spaghetti in a colander and return noodles to large pot that you boiled the noodles in. Pour the olive oil, garlic, red pepper sauce over the top of the noodles, scraping saute’ pan of all ingredients. With serving forks, completely mix the olive oil blend with the spaghetti. Serve on plates, garnish with parsley and grated cheese.