Ingredients
Scale
- 1 lb (500g) Spaghetti or Linguine ($1.00)
- 4 tablespoons Olive Oil or Vegetable Oil ($0.40)
- 6 cloves Garlic, thinly sliced ($0.20)
- 1 teaspoon Red Pepper Flakes ($0.05)
- 1/2 cup Grated Parmesan Cheese or Breadcrumbs ($1.00)
- 1 teaspoon Salt for pasta water ($0.05)
- Fresh Parsley or dried Italian seasoning ($0.25)
- Optional: 1 tablespoon Lemon Juice ($0.10)
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to the package directions, but aim for “al dente”—usually 1 to 2 minutes less than the full cook time. Before draining, scoop out at least 1 cup of the starchy pasta water. This water is the secret ingredient for a perfect sauce. Drain the rest of the pasta and set it aside.
- While the pasta boils, place a large skillet over medium-low heat. Add the oil and the sliced garlic. Cook the garlic slowly, stirring often, until it turns a light golden brown. Be careful not to burn it, as burnt garlic tastes bitter. Add the red pepper flakes during the last 30 seconds of sautéing to release their heat and color into the oil.
- Turn the heat up to medium and pour 1/2 cup of the reserved pasta water into the skillet with the oil and garlic. Whisk or stir vigorously for a minute until the water and oil combine into a slightly thickened, cloudy sauce. This emulsion ensures the oil sticks to the pasta rather than pooling at the bottom of the bowl.
- Add the cooked pasta directly into the skillet. Use tongs to toss the noodles thoroughly in the garlic oil sauce. If the pasta looks too dry, add a little more pasta water one splash at a time. Turn off the heat and stir in your cheese or toasted breadcrumbs, parsley, and lemon juice. Toss one last time until every strand is coated and glossy.
- Cook Time: 25 minutes