By Eli Urbeck
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta.
In a large skillet over medium heat, heat the olive oil. Add the sliced garlic and sauté until golden brown, about 2-3 minutes, being careful not to burn the garlic.
Add the red pepper flakes to the garlic and olive oil, and stir for another 30 seconds to release the flavors.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss well to combine, ensuring the pasta is well-coated in the garlic oil mixture.
Season with salt to taste, and cook for another minute to allow the flavors to meld together.
Serve the spaghetti hot, garnished with fresh parsley. Optionally, add more red pepper flakes for additional heat.
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This Pasta Italian Vegetarian recipe is ready in 20 minutes and features Spaghetti, Garlic, Olive oil and other delicious ingredients. Contains 550 calories total.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta.
In a large skillet over medium heat, heat the olive oil. Add the sliced garlic and sauté until golden brown, about 2-3 minutes, being careful not to burn the garlic.
Add the red pepper flakes to the garlic and olive oil, and stir for another 30 seconds to release the flavors.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss well to combine, ensuring the pasta is well-coated in the garlic oil mixture.
Season with salt to taste, and cook for another minute to allow the flavors to meld together.
Serve the spaghetti hot, garnished with fresh parsley. Optionally, add more red pepper flakes for additional heat.
Calories per Serving: 550
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