Name: Budget Pasta Recipes Under $2 Per Serving No Fail
Cook time: 20 min
Total time: 20 min
Ingredients: 1 lb (16 oz) Spaghetti or Linguine ($1.00); 4 cloves Garlic, thinly sliced ($0.20); 1/4 cup Extra Virgin Olive Oil or Butter ($0.50); 1/2 tsp Red Pepper Flakes ($0.05); 1/2 cup Grated Parmesan Cheese or nutritional yeast ($1.50); 1 tsp Dried Parsley or Oregano ($0.10); Salt and Black Pepper to taste; Reserved Pasta Water (Free!)

Ingredients

Scale

1 lb (16 oz) Spaghetti or Linguine ($1.00)
4 cloves Garlic, thinly sliced ($0.20)
1/4 cup Extra Virgin Olive Oil or Butter ($0.50)
1/2 tsp Red Pepper Flakes ($0.05)
1/2 cup Grated Parmesan Cheese or nutritional yeast ($1.50)
1 tsp Dried Parsley or Oregano ($0.10)
Salt and Black Pepper to taste
Reserved Pasta Water (Free!)

Instructions

Step 1: Boil the Pasta. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package instructions until it is “al dente”—meaning it still has a slight bite to it. Before draining, use a measuring cup to scoop out at least 1 cup of the starchy pasta water. This is the “liquid gold” that creates your sauce. Drain the rest of the pasta.
Step 2: Sauté the Aromatics. While the pasta boils, place a large skillet over medium-low heat. Add the olive oil or butter. Once warm, add the thinly sliced garlic and red pepper flakes. Cook slowly for about 3 to 4 minutes. You want the garlic to turn a soft golden color and become fragrant, but do not let it turn dark brown or it will taste bitter.
Step 3: Create the Emulsion. Increase the skillet heat to medium. Pour in 1/2 cup of your reserved pasta water and bring it to a simmer. The starch in the water will bond with the oil to create a creamy base. Add the dried herbs and a pinch of black pepper. Stir constantly for one minute until the liquid reduces slightly and looks slightly thickened.
Step 4: The Final Toss. Add the cooked spaghetti directly into the skillet. Use tongs to toss the noodles vigorously so every strand is coated in the garlic oil mixture. Sprinkle in the Parmesan cheese while continuing to toss. If the pasta looks too dry, add a splash more of the reserved pasta water. The cheese will melt into the water and oil to form a velvety, “no-fail” sauce.
Step 5: Plating. Twirl the pasta onto plates using a large fork. Garnish with an extra sprinkle of cheese or a dash of black pepper if desired. Serve immediately while the sauce is hot and glossy.

Cook Time: 20 minutes