This is a tasty and dairy free pasta recipe.
1 lb dry spaghetti
1/3 cup extra virgin olive oil
10 garlic cloves, sliced
1/2 teaspoon red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped parsley
Heat a large pot of water and bring to a boil. Salt the water heavily. Add pasta, stirring for the first 2 minutes, and cook until 2 minutes less than al dente.
In a skillet large enough to hold the pasta, add the extra virgin olive oil and garlic and cook over medium-high heat until garlic is barely beginning to turn brown. Add red pepper flakes and cook for a few seconds. Add 1 1/2 cups of the pasta cooking water (just scoop out from the pasta pot as it is cooking), Kosher salt and freshly ground black pepper. Bring to a boil and then cook over medium heat to reduce liquid by about a half.
With tongs, add the spaghetti to the skillet with the sauce and stir over medium heat for about 2 minutes until pasta and sauce combine. Add more pasta cooking water if needed.
Off heat, add more salt and pepper to taste and sprinkle with parsley.
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