Makes about ¼ cup of sauce; enough for ½ pound of pasta
- ¼ cup olive oil, plus more if needed
- 2 garlic cloves, thinly sliced
- pinch red pepper flakes
- 3 tablespoons fresh parsley, roughly chopped grated cheese for serving, optional
Nutritional analysis per serving (based on 3 servings):
Calories 165 (97% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g chol. 0mg • sod. 2mg • calc. 9mg • fiber 0g
1.In a large saucepan, heat the oil and garlic over mediumhigh
heat until golden and fragrant, about 5 to 6 minutes.
Add the red pepper flakes and cook for 1 additional minute.
2.Remove from heat and add 2 ounces of cooking water from
the pasta. Add the cooked and drained pasta, and return the
pan to the heat. Cook over medium heat until the pasta water
evaporates, about 1 to 2 minutes. Stir in parsley and remove
from heat. Serve immediately with grated cheese if desired.