Bring a large pot of salted water to a boil for cooking the pasta. I like linguine for this dish but your favorite size and shape pasta may be used. Cook the pasta according to package directions being careful to not overcook it. Drain the pasta.
Meanwhile, in a large skillet heat the olive oil and saute the garlic with the pepper flakes until the garlic is fragrant and golden in color. When the garlic is golden, remove the skillet from heat and place 1/4 cup pasta-cooking water in the skillet. This will prevent the garlic from getting burned and becoming bitter. Add the drained pasta to the skillet with the parsley and black pepper. Toss the pasta to fully coat each strand with the garlic and oil.
Place on plates and top with grated Parmesan cheese.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4|
|Calories from Fat: 153 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 47.5mg||15 %|
|Sodium 131.2mg||5 %|
|Potassium 136.2mg||4 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 32g|
|Protein 9.5g||14 %|
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Calories per serving: 319
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