Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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|Serving Size: 1 (686g)|
|Recipe Makes: 1|
|Calories from Fat: 976 (35%)|
|Amt Per Serving||% DV|
|Total Fat 108.4g||145 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 61.9g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 88mg||27 %|
|Sodium 1731.3mg||60 %|
|Potassium 1480.9mg||39 %|
|Total Carbohydrate 355.2g||104 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 338.2g|
|Protein 100.6g||144 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2811
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