I love a good red sauce, but every now and then I crave a light sauce of olive oil and garlic.
The sauce is ready in minutes with just a few easy ingredients: olive oil, garlic, salt, pepper, parmesan, crushed red pepper and parsley. The parsley adds a pop of color that I think makes the dish look so pretty, and the flavors blend together perfectly.
Whip this up tonight and make sure you have some crusty bread to soak up the leftover sauce.
- ⅓ pound spaghetti (save ¼ cup of pasta water)
- 5-6 tablespoons olive oil (you want enough to coat your pan plus extra for the sauce)
- 5 garlic cloves, sliced thin
- 1 teaspoon crushed red pepper (or more if you want it spicy)
- Handful of chopped fresh parsley
- Freshly grated Parmigiano Reggiano
- Salt and pepper to taste
- Cook spaghetti a minute less than instructed for al dente (it will cook a bit more in the sauce later)
- With a few minutes left for the pasta, heat olive oil over medium heat and add sliced garlic
- Cook garlic for 2-3 minutes until lightly golden (you do not want it to fully brown)
- Add crushed red pepper and stir
- Add in pasta, followed by a nice pinch of salt and pepper, parsley and a handful of grated Parmigiano Reggiano
- Once stirred together, slowly add in pasta water (this adds body to the sauce and helps it bind to the pasta)
- Add to a bowl and garnish with more parsley and Parmigiano Reggiano