SERVES: 6
- 450 g spaghetti
- 2 tablespoons salt
- 55 g extra virgin olive oil
- 8 minced garlic minced
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 3 tablespoons minced fresh parsley/basil
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Bring a large pot of water to a boil. Add 2 tablespoons salt and cook spaghetti as per the package directions.
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In a small saucepan, heat extra virgin olive oil over low heat for 1 minute. Add minced garlic and crushed red pepper flakes. Stir and cook for another minute. Remove from heat.
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Drain the cooked spaghetti and transfer to a large bowl. Pour the olive oil mixture and an additional 2 tablespoons extra virgin olive oil over the spaghetti. Add lemon juice and minced fresh herbs. Toss until the pasta is evenly coated.