Tags: Italian, Pasta, Vegetarian, Entree
960 grams water
17 grams salt
1 thin spaghetti
76 grams olive oil
32 grams minced garlic
2 grams crushed red pepper
80 grams shredded Parmesan
Bring water and salt to boil.
Cook pasta.
Set aside about 3/2 cup of pasta water before draining.
Heat olive oil over medium heat in a large pot.
Add garlic and cook for 1-2 minutes, stirring frequently until it just turns golden.
Add red pepper and cook 30 seconds more.
Carefully add reserved pasta water and bring to boil.
Lower heat and simmer for 5 minutes, until liquid is reduced by about a third.
Incorporate pasta, parsley, and Permesan.