The Scoop
When dinner needs to happen fast, this pasta shows up ready to help.
It doesn’t require a heavy shopping list or a lot of effort, but it still feels special, and if you had a Sicilian grandma, she would nod proudly. This is what it feels like to make a lot with very little, especially when the fridge is empty and you’re looking for an affordable recipe to satisfy your cravings.
Keep the takeaway app off; this recipe is all you need.
Ingredients
- 1 (16-ounce) box spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon red chili flakes
- 4 tablespoons jarred sun-dried tomatoes, chopped
- 2 tablespoons flat leaf parsley, chopped, divided
- salt, to taste
- 2 tablespoons Grana Padano or parmesan cheese
Directions
- In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions, then drain it well.
- In a large skillet over low heat, heat the olive oil.
- Add the garlic, the red chili flakes, and the sun-dried tomatoes to the olive oil and cook, stirring constantly, about 1 minute.
- Add 1/2 of the chopped parsley to the garlic mixture and stir to combine.
- Transfer the tomato mixture from the heat.
- Add the spaghetti to the tomato mixture and toss well to combine.
- Add the salt and the remaining parsley to the spaghetti mixture and stir to combine.
- Serve the spaghetti topped with the Grana Padano cheese.
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