Fall Garlic Spaghetti

材料

• 2 杯（大さじ） parmesan cheese, finely grated
• 1/2 杯（小さじ） chili flakes
• 1 杯（大さじ） freshly ground black pepper
• 1 ひとふり salt
• 2 杯（大さじ） extra virgin olive oil
• 1 球根 garlic, crushed
• 6 tbsps parsley, finely chopped
• 200 g dried spaghetti

調理方法

1. Cook the spaghetti in a large saucepan of boiling water until al dente, following packet instructions and testing 1–2 minutes before the end of cooking time.
2. Drain in a colander but do not rinse. Return the spaghetti to the hot saucepan over a low heat, add all other ingredients and stir well for 2 minutes.
3. Season to taste and serve immediately with a big green salad tossed in a vinaigrette dressing.
4. Note: the garlic and parsley should be very fresh and the pasta al dente. Chili flakes are the ‘not too heavy not too light’ part of the chili story.