Spaghetti with garlic and oil is my latest quick-dinner fascination. I can just snag some parsley on the way home from work and the rest of the ingredients are probably already waiting in my pantry. I’m pretty much always in the mood for some pasta, and this dish is a nice change from a run-of-the-mill spaghetti with red sauce. It’s full of flavor thanks to an abundance of garlic and Parmesan, and striking a gorgeous balance between cool, fresh parsley and the heat of red pepper flakes. It’s a breeze to make and measuring isn’t really required once you’ve made it a time or two.
