Spaghetti with Garlic, Olive Oil, and Parmesan

1. 1 Spaghettipack 450 g ≈ $1.40 85 g
2. 2 Garlic≈ $10.00 per kg 8 g
3. 3 Olive oil 18 ml
4. 4 Chili flakes 1 g
5. 5 Parsleypack 50 g ≈ $1.50 8 g
6. 6 Parmesanpack 200 g ≈ $6.00 20 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the spaghetti¹ in salted water for 8–10 minutes until tender with a slight firmness in the center. Reserve 50 ml of the cooking water and drain the rest.

2. In the same pot, warm the olive oil over low heat. Add the thinly sliced garlic² and chili flakes and heat for 1–2 minutes without letting the garlic brown.

3. Return the spaghetti¹ to the pot, add the reserved cooking water, and toss for 1 minute until the oil coats the pasta.

4. Add the chopped parsley⁵, black pepper, and grated Parmesan⁶. Toss and serve once the cheese has melted slightly.