15 Minute Garlic And Olive Oil Spaghetti

Ingredients

• 12 oz Spaghetti (thin spaghetti, uncooked)
• 5 Tbsp Olive Oil (extra virgin, good quality)
• 4 pcs Garlic Cloves (sliced thin, not chopped)
• 1/2 tsp Red Chili Flakes (plus extra for garnish)
• 2 Tbsp Fresh Parsley (chopped finely)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Salt (for pasta water and final seasoning)
• 1/2 cup Pasta Cooking Water (reserved from boiling pasta, optional for extra moisture)

Instructions

1. Boil Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Cook Spaghetti

   Add the thin spaghetti to the boiling water and cook al dente, about 8–10 minutes, stirring occasionally.

   Time: PT10M

3. Reserve Pasta Water

   Before draining, scoop out 1/2 cup of the hot pasta cooking water and set aside.

   Time: PT1M

4. Drain Pasta

   Drain the spaghetti in a colander and set aside.

   Time: PT1M

5. Prepare Garlic‑Oil Base

   While the pasta cooks, heat 5 Tbsp olive oil in a skillet over medium heat. Add sliced garlic and 1/2 tsp red chili flakes.

   Time: PT3M

6. Add Parsley

   Reduce heat to low‑medium and stir in the chopped parsley, cooking just until fragrant (about 30 seconds).

   Time: PT1M

7. Combine Pasta and Sauce

   Turn off the heat. Add the drained spaghetti to the skillet, tossing to coat. If the mixture seems dry, stir in the reserved pasta water a little at a time.

   Time: PT2M

8. Season

   Season with 1/2 tsp black pepper and 1/2 tsp salt (adjust to taste).

   Time: PT30S

9. Finish with Cheese and Garnish

   Transfer pasta to serving plates. Sprinkle generously with freshly grated Parmesan, extra red chili flakes, and a final scattering of chopped parsley.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

55g

Fat

12g

Fiber

3g