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    • Natasha Wittman

      Spaghetti Aglio, Olio, e Peperoncino by yumsugar: Made with garlic, olive oil, and chili flakes, this traditional Italian pasta dish is well loved by many because it's so easy and inexpensive to make. It's a perfect solution whenever you're in a bind. // I made this, but cooked the pasta in chicken broth and sauteed the minced garlic in the oil first. It was a bit hot! I'd probably cut back on the red pepper flakes a bit next time.

    • Nessa Frey

      Vegan: Spaghetti with garlic, olive oil, & chili flakes 7 ounces of spaghetti 2 large or 3 small garlic cloves, minced 1 1/2 teaspoons of chili pepper flakes 1/4 to 1/3 cup of extra-virgin olive oil 3/4 teaspoon of salt 1/2 teaspoon of freshly ground black pepper

    • Rachel Hathaway

      Spaghetti with garlic, olive oil, & chili flakes... my fave way to eat pasta. Click for more vegan pasta recipes.

    • Chloe Wilson

      Aglio e olio- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on parsley and half of the Parmigiano-Reggiano cheese; stir until combined. Serve pasta topped with the remaining cheese (try with spaghetti squash?)

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