Classic and simple spaghetti, with olive oil, red pepper flakes, parsley, Parmesan and lemon.
6ozspaghettior other pasta
1/4cupextra virgin olive oil
1/4tspred pepper flakesheaped, plus more, to taste
1/4cupItalian flat-leafed parsleychopped
Boil a large pot of water for the pasta. Salt generously and cook pasta until al dente.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic is tender and fragrant. Remove the skillet from the heat and add the lemon juice. Stir to combine and set aside until the pasta is ready. (*Note: you can also cook the garlic longer, until it just starts to colour, for a more roasted garlic flavour to the dish).
When pasta is ready, return the skillet to the heat over medium heat. Use tongs to remove the cooked pasta to the skillet and toss to combine with the olive oil mixture. Add the parsley, Parmesan, lemon zest and butter, if using, and toss to combine. Season with salt and pepper, to taste.
Serve immediately with additional Parmesan, red pepper flakes and a lemon wedge, for drizzling, if you like.
Be sure to read the Ingredient and Cook's Notes above the Recipe Card, for more tips, variations and substitution suggestions. You'll also find step-by-step photos there, as well.