Materials
- 8″ Chef’s Knife
- Cutting Board
- Stockpot
- Colander
Ingredients
- Spaghetti, 16 oz
- Garlic, 5 Cloves
- Olive Oil
- Kosher Salt
- Crushed Red Pepper
- Fresh Parsley
- Black Pepper
Instructions
- Place 6 cups of water into your stock pot with a generous amount of kosher salt and approximately 2 tablespoons of olive oil. The salt will help season each spaghetti noodle, and the olive oil will prevent the noodles from sticking together. Bring to a boil and place the noodles in the stockpot for about 1 minute less than the recommended time.
- While the pasta is cooking, peel the garlic cloves and dice finely.
- Bunch the parsley together and twist it together as if you’re rolling a cigar. Dice finely.
- Once the pasta has boiled for about a minute less than the suggested cooking time, drain your stockpot and the noodles through your colander.
- Place your empty stockpot on the stove with approximately 1/4 cup of olive oil. The entire bottom should be covered. Heat until shimmering.
- Once the oil is shimmering, add your garlic. Saute for 2-3 minutes, stirring approximately every 30 seconds.
- Add 1 teaspoon of crushed red pepper flakes to the oil and saute for 1 minute, stirring approximately every 15 seconds.
- Add the drained pasta to the stockpot, stirring frequently.
- Add the finely chopped parsley to the pasta along with cracked black pepper. Stir to incorporate.
