Spaghetti sautéed in olive oil with thinly sliced garlic and red pepper flakes.
Prep: 15 minutes
Cook: 20 minutes
Serves: 20 people
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How to Prepare
Bring a large pot of salted water to a boil. Add 5 pounds of spaghetti and cook according to package instructions until al dente. Reserve 2 cups of pasta water, then drain the pasta.
While the pasta cooks, heat 2 cups of olive oil in a large skillet over medium heat. Add 40 minced garlic cloves and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly to avoid burning.
Add 5 teaspoons of red pepper flakes to the garlic and oil mixture, stirring for 30 seconds.
Add the cooked spaghetti to the skillet, tossing to coat it evenly with the oil and garlic mixture. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
Season with salt to taste and stir in 2 cups of chopped fresh parsley.
Serve immediately, garnished with grated Parmesan cheese if desired.