Community Pick
Olive Oil, Garlic, and Crushed Red Pepper Pasta Sauce
"A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti)."
photo by Karen Elizabeth
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1⁄4 cup pasta cooking water
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄4 teaspoons kosher salt
- 1 cup fresh flat-leaf parsley, roughly chopped
directions
- Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.
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Reviews
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Simple, easy, & delicious! I always have these ingredients on hand. I was a little skeptical at first but I'm glad I tried it =) We sprinkled a little bit of parmesan on top when it was done.
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Great dish! I loved the garlic and red pepper combo, that it was so fast and easy to put together and with ingredients always on hand. Had it with marinated mushrooms and garlic bread, so it was garlic all the way. It's a keeper for me. -
I love this recipe. It's simple and easy, great for nights to prepare last minute meals, or to accompany other dishes. This is a favourite around our house, my wife and 4 kids love this!
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Soooo good with fresh basil- thanks for sharing! -
I live in Italy (military) and this is one of my favorite dishes I order at restaurants simple and delicious. Thank you de the recipe
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Tweaks
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Hi, this was quite wonderful. I'm usually a red sauce fan so this was a pleasant surprise. I used minced garlic from a jar, halved the red pepper flakes (I'm not a big spice fan) and used fresh basil. I couldn't really taste the basil but it tasted wonderful. I also sprinkled a little parmesan cheese on top. Thank you for sharing!
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Wonderful! We added three tablespoons of fresh basil instead of the parsley and a full teaspoon of red pepper flakes. Very good, thank you for sharing.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
