How to make
Ingredients
- 1 pkg (340 g) PC®Gluten-Free Spaghetti Pasta
- 1/3 cup (75 mL) PC®Blue Menu®Omega Oil
- 5 Cloves garlic, thinly sliced
- 1/2 tsp (2 mL) Hot pepper flakes
- 1 tsp (5 mL)Salt
- 1/2 tsp (2 mL)Freshly ground black pepper
- 2/3 cup (150 mL)Grated Parmigiano Reggiano
- 1/3 cup (75 mL) Finely chopped fresh Italian parsley
How to make
- Step 1In a large pot, bring 16 cups (4 L) salted water to a rapid boil. Add spaghetti, stirring occasionally until water returns to a boil. Cook for 9 minutes, stirring occasionally. Drain, reserving 3/4 cup (175 mL) of cooking water.
- Step 2Heat large nonstick frying pan over medium-high heat. Add oil and garlic; cook for 2 minutes or until edges of garlic start to turn golden. Add hot pepper flakes; cook another 30 seconds. Add drained pasta, salt, pepper, three-quarters of Parmigiano, three-quarters of parsley and reserved pasta cooking water; cook, tossing to combine, for 1 minute or until heated through.
- Step 3Serve immediately, garnished with remaining Parmigiano and parsley.
