Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

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Thank you for posting this recipe as I needed a basic that I could work with. Reading the reviews by others also helped.

Instead of spaghetti I used Rotelli pasta as it seems to hold the olive oil more in place.

I also cut way back on the red pepper flakes since heartburn is a major factor here. Cut it to 1/4 teaspoon. Also I cut the Basil to just over 1/2 tablespoon and used crushed garlic (about two teaspoons and left it in the mix.

By doing this I got a well balanced flavor as too much basil can cancel out the garlic. Originally I did try straining out the lightly browned garlic but it was too bland in flavor and added more crushed garlic before adding the pasta.

The use of two tablespoons of the pasta water worked like a dream. As a side note though, once you add it, you should remove the pan from the stove immediately and keep stirring. Had I left it on the stove as suggested in the recipe, it might have burned.

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I have made this dish for years.....with rave reviews.....
1/2 cup olive oil, 5-6 minced garlic cloves, saute and add 2 cups chicken bullion broth, 1/2 tea. garlic powder, salt and pepper to taste, 1 tea. sugar. Simmer for 10 minutes add 1/2 cup of fresh chopped parsley, 1 tea. chopped basil and mint. Pour sauce over spaghetti and top with lots of grated parmesan cheese and welcome to Sicily..... :- enjoy!!!!!

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At first my husband wouldn't try this recipe with (so I ate it alone as it was sauceless. Now it is one of our favorites, we absolutely love this recipe.

I have her cookbook Everyday Itailian which is where I first tried this recipe. I noticed yesterday when looking at the online recipe that it is different than in the cookbook. I think there are some typos online.

The book has only 1 tsp of red pepper flakes (not 1 tbsp and there are 5 garlic cloves.

We also add some freshly grated parmesan when serving.

A couple of times we have added some bite size pieces of broccoli to this dish as well. YUMMY!!

This recipe is fast, easy and delicious!

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It wasn't awful and it wasn't terribly good, but it was unbelievably HOT even after reducing the red pepper - and I do love stuff hot. I was surprised to find that I did like the mint flavor in this dish. I will make it again as it is so quick and easy, but I'll use a little less oil, maybe 1 tsp of the pepper flakes and some salt.

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This is my favorite sauceless pasta. The fresh herbs with this pasta make one of the perfect comfort foods. It's also very good for a health-conscious diet, and it is extremely easy to prepare.

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This recipe is horrid. I watched the video. It looked so warm and inviting. I cooked the dish per the recipe and couldn't eat more than a small bowl. I had to more or less choke it down.

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We are really used to eating spicy foods but this was a bit too spicy for us! Next time I will use half a tablespoon of the red pepper flakes and see how it goes.

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I followed the recipe but I didn't think that the noodles tasted very good. There wasn't any garlic flavor and it was too oily.

However, I like that it's simple to make and you can do almost anything with these noodles with a little creativity. The first time I squeezed a lemon and added a bunch of tomatoes. Needed a little salt and pepper for flavor. The second time I added chicken breast, cut back on olive oil, and added butter, salt and pepper. It tasted a LOT better.

I give this recipe 3 stars because of the possibilities!

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Great and Easy! Now it is one of our favorites :-

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Perfect for those busy weeknights, cooks in minutes with items usually on hand. I used basil, parsley, and cilantro with a little extra red pepper and it turned out great!