Garlic and chili pasta

15 min · Serves 2

A Kubbord recipe

Steps written by Kubbord

What goes in

• 200 gpasta
• 3garlic
• 4olive oil
• chilli flakes (optional)
• parsley (optional)

How to cook it

1. Bring a large pot of water to a rolling boil over high heat, add the pasta, and cook for 8 to 10 minutes until tender yet firm to the bite.
2. While the pasta cooks, peel and thinly slice the garlic, and finely chop the parsley.
3. In a large skillet over medium-low heat, combine the olive oil, sliced garlic, and chilli flakes, and cook for 2 to 3 minutes until the garlic is fragrant and just turns light golden without browning.
4. Carefully scoop out and reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
5. Transfer the drained pasta to the skillet along with ¼ cup of the reserved cooking water, and toss continuously over medium heat for 1 to 2 minutes until the liquid emulsifies into a glossy sauce that coats the strands.
6. Stir the chopped parsley into the pasta until evenly distributed, remove the skillet from the heat, and transfer to plates to serve.

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