Easy Spaghetti

There’s something incredibly comforting about a plate of spaghetti. Whether it’s a quick weeknight dinner or…

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Prep Time 5

Cook Time 10

Total Time 15

Servings 2 servings

Equipment

Large Pot
Skillet
Colander

Ingredients

8 oz. 230 gspaghetti
2 tablespoonsextra virgin olive oil preferred or olive oil
1 tablespoonbutter melted
3 clovesgarlic minced
salt to taste
3 dashesground black pepper
red chili flakes to taste
parsley leaves finely chopped, for garnishing

Instructions

Bring a large pot of water to a boil; add salt to taste. Add 8 oz. (230g) spaghetti and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks or immediately after draining, heat a large skillet over medium heat.
Add 2 tablespoons extra virgin olive oil and 1 tablespoon butter (melted) to the skillet; if the butter is not already melted, add it and allow it to melt in the skillet.
Add 3 cloves garlic, minced, and sauté, stirring constantly, until fragrant and just beginning to turn golden (about 30–60 seconds). Be careful not to let the garlic burn.
Add the drained spaghetti to the skillet and toss or stir to coat evenly with the oil, butter, and garlic. Season with salt to taste, 3 dashes ground black pepper, and red chili flakes to taste. Stir or toss until everything is well combined and heated through (about 1–2 minutes).
Divide onto plates, garnish with finely chopped parsley leaves, and serve immediately.

Notes

I always keep an eye on the cooking time to get that perfectal dentetexture. Trust me, no one wants soggy pasta!
I always go for agood quality extra virgin olive oil. It really boosts the flavor and gives the dish that rich, savory kick. Trust me, it makes all the difference!
Fresh garlic is key!It’s more aromatic and flavorful than pre-minced garlic, so it’s definitely worth the extra step.