A simple supper made with pantry staples – olive oil, spaghetti, chili flakes, and garlic, that’s hit! This meal always hits the spot at the end of a long day.
200 grams dried spaghetti
2-3 tbs table salt (for salting pasta water)
3 tbs olive oil
3-4 cloves garlic, thinly sliced
1/4 tsp dried chili flakes (or to taste)
1/8 teaspoon sea salt (or to taste)
1-2 tablespoons reserved pasta water.
1/4 cup washed and chopped parsley
1. Add table salt to 4 litres of water in a large pot, bring to a boil. Add the spaghetti and boil until the pasta is al dente (that is about 2 minutes before it’s fully cooked). Reserve 2 tbs of pasta water.
2. Heat the olive oil in a separate pan on medium heat, and add the sliced garlic and chili flakes. Keep the heat on medium/high, and remove the garlic chips as soon as they start to brown on the edges. This should only take about 1 1/2 – 2 minutes. Remember, if you leave the garlic in for too long it will turn bitter and burn.
3. Toss the spaghetti in the olive oil and coat. Sprinkle with sea salt. You can also add a tablespoon or so of reserved pasta water here to help things come together and get a little creamy.
4. Add garlic chips and chopped parsley and toss everything together.
I also love to top this pasta with a little Parmesan cheese if I have some in the fridge!
Keywords: spaghetti with garlic and chili flakes