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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Gently fry garlic, chilli flakes, and parsley stalks in extra virgin olive oil on very low heat to infuse the oil.
Add a splash of water to stop the garlic from burning and keep it soft.
Add spaghetti directly to the pan or soften it for 2 minutes first so it bends.
Add water gradually, stirring and tossing.
Once the pasta is al dente, keep stirring until oil and pasta water emulsify into a creamy sauce.
Finish with finely chopped parsley and a pinch of salt.
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Simple. Glossy. Perfect.
Can I use dried parsley instead of fresh?
Fresh parsley is recommended for its vibrant flavor, but dried can be used in a pinch.
What if I don't have extra virgin olive oil?
Regular olive oil can be used, but extra virgin olive oil adds a richer flavor.
How do I know when the pasta is al dente?
The pasta should be firm to the bite but not hard in the center.
Can I add more ingredients to this dish?
Yes, you can add ingredients like grated cheese or lemon zest for extra flavor.
Is it necessary to add water gradually?
Yes, adding water gradually helps the pasta absorb the flavors and creates a creamy sauce.
