i let the alliteration get out of control sometimes, and i don’t even try to stop it.
this is one of those super easy, lightning quick weeknight dinner recipes i used in regular rotation back in the days when i had a loooong commute. to say i was short on time is a gross understatement, and the last thing i felt like doing when i arrived home was cooking an elaborate meal. this recipe in particular is also perfect for leftover spaghetti. when we make pasta, i usually only add sauce to the noodles we'll be eating that night, and store the leftover pasta un-sauced (any leftover sauce goes in a separate container.) i find this makes reheating leftovers more palatable, and in cases like this allows me to upcycle leftover pasta into a new dish.
| ingredients |
1 box of spaghetti or angel hair pasta
3 garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes, or more to taste
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
parsley, finely torn
| method |
in a large saucepan on medium heat, warm olive oil, garlic and chili pepper flakes until sizzling and fragrant. don't let the garlic brown, remove from heat once warmed.
cook spaghetti according to the directions on the package, until it is al dente. strain spaghetti and place in the large skillet containing the evoo and toss to coat the noodles with the garlic, evoo and red pepper. add salt if needed, and garnish with parm and parsley if desired. serve warm or at room temperature.
for reheating previously cooked pasta: heat evoo, garlic and red pepper flakes in a large skillet as described below. add pasta with 1/4-1/2 cup water (depending on how much pasta you have), just enough to rehydrate the noddles. cook until warmed through, tossing the pasta in the evoo mixture.
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