Description
A quick and forgiving pasta recipe made with pantry staples, perfect for busy weeknights.
Ingredients
Scale
- 8 oz spaghetti
- 1 tablespoon salt
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced or lightly mashed
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons dried parsley
- Black pepper to taste
- Grated Parmesan or Pecorino Romano (optional)
- Lemon zest or a squeeze of lemon juice (optional)
- Frozen peas or corn (optional)
- Rotisserie chicken or shredded cooked chicken (optional)
- Toasted breadcrumbs (optional)
- Sliced olives or capers (optional)
Instructions
- Boil well-salted water and cook the spaghetti until al dente.
- While the pasta cooks, warm the olive oil over medium-low heat in a skillet. Add the sliced or lightly mashed garlic.
- Stir in red pepper flakes and dried parsley, cooking another minute.
- Reserve about 1 cup of the pasta cooking water before draining the pasta.
- Drain the pasta and add it directly to the skillet with the garlic oil. Toss to coat.
- Season with black pepper and add optional ingredients like lemon zest, cheese, frozen peas, or shredded chicken. Toss and serve immediately.
Notes
Minimal cleanup with one pot for pasta and one skillet for sauce. Feel free to use substitute ingredients based on availability.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pasta, quick dinner, family-friendly