INGREDIENTS

  • Kosher salt and freshly ground black pepper
  • 1 pound dried spaghetti
  • 1/4 cup olive oil
  • 5 GARLIC cloves, sliced
  • 1 tablespoon crushed red pepper flakes
  • 1/2 cup FRESH FLAT-LEAF PARSLEY leaves, chopped
  • 1/2 cup freshly grated PARMESAN cheese
  • 1 tablespoon UNSALTED BUTTER

INSTRUCTIONS

  1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
  2. Meanwhile, put a large skillet over low heat. Add the olive oil and garlic and cook until the garlic is soft and aromatic, about 3 minutes. Add the red pepper flakes along with the reserved pasta water to the garlic. Increase the heat to medium and bring the mixture to a simmer.
  3. Add the cooked pasta to the pan, stirring the noodles into the sauce. Taste and adjust the seasoning, adding salt and black pepper as needed.
  4. Remove from the heat and stir in the parsley, Parmesan, and butter. Serve immediately.