What she’d tell you
This is Italian magic with just a few ingredients! A little old nonna in Rome taught me this recipe in 1972.
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Bring a large pot of well-salted water to a boil. Cook pasta 1 minute early. Save 1 cup of pasta water!
Thinly slice 6 cloves of garlic. Heat a generous amount of olive oil in a large pan over medium-low heat.
Add the sliced garlic and cook GENTLY until light golden. Add red pepper flakes. Remove from heat immediately!
Add the pasta to the garlic oil. Add a splash of pasta water and toss vigorously over low heat.
Finish with fresh parsley and parmesan if desired. Serve immediately!
If you haven’t got it
Red Pepper Flakes
half a fresh chilli, sliced thin, or a good pinch of cayenne
Pasta
any long pasta: linguine and bucatini are both lovely here
Keeping it
It is best the minute it is made, but it will keep a day in the fridge, covered.
A splash of water in a warm pan and toss until it loosens. Not the microwave, kochanie: the oil splits and you lose the sauce.
