You'll thank me for this. Actually, you'll thank my mom 'cuz I got it from her.

It's so simple and quick to prepare, you'll feel guilty for loving it!

You're welcome.


5 fresh garlic cloves, minced very fine

¼ cup of olive oil

3 dashes of red pepper flakes

1 cup of chopped fresh parsley

3/4 cup fresh grated parmesan cheese, plus extra per serving

1 lb. of spaghetti


Fill a large pot with water for spaghetti. While you're waiting for the water to boil, prepare the sauce:

Heat the olive oil in a small saucepan slowly over low-medium heat. When the oil's hot, toss in the minced garlic, the red pepper flakes, and salt and pepper to your taste. The garlic will cook very quickly, and you don’t want it to get brown, so watch it like a hawk. Once I throw the garlic into the olive oil, I typically stir it around in the hot olive oil a few times and then take it off the heat to finish cooking. It should turn no more than a very light gold color.

Once your water is boiling, toss in the spaghetti. When the spaghetti is al dente (cooked but firm to your tooth), strain it in a colander. When the spaghetti is thoroughly drained, place it in a serving dish large enough to accommodate it. Pour the olive oil sauce over the pasta and toss thoroughly. Then, add the chopped fresh parsley, and the 3/4 cup grated fresh parmesan, and again toss the pasta thoroughly. Serve.

You can add more parmesan per individual serving. Sprinkle with extra salt and pepper per individual serving if you like, as well.