Ingredients

• 8-10 oz pasta of your choice
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• Kosher salt and freshly ground black pepper, to taste
• 4-5 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 C freshly grated Parmesan, divided
• 2 tbsp chopped fresh parsley leaves

Directions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
• Heat olive oil & butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
• Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
• Serve immediately & garnished with remaining Parmesan and parsley, if desired.

Notes

• 3-7-25 I added
• Diced Shallot
• Chopped Roma Tomato
• I substituted Deggi Mirch for the Red Pepper Flakes
• I sautéed the shallot, garlic & tomato
• 2-1-25: I added sautéed Red Bell Pepper & Chopped Yellow Onion with some Dried Mexican Basil.

Photos