It may not be the most nutrient-dense recipe on the planet, but sometimes you just need a quick, comforting, delicious meal and this classic pasta dish checks all those boxes! Consider this a treat and enjoy it to the max!
Garlic provides lots of proven beneficial nutrients, including sulfur compounds (allicin), selenium, manganese and B6. It is good for iron metabolism and protective of our cardiovascular system.
Parsley contains volatile oils that inhibit tumour formation and flavanoids which are anti-oxidants. It is an amazing source of Vitamin K and provides a good dose of Vitamin C as well.
Since I am of Irish heritage and genetic testing has revealed I have the gene for celiac disease, I choose to avoid gluten containing grains. The pasta I prefer is made from quinoa and rice, which has a pretty authentic texture. You can, however, use any type of pasta for this recipe.
If you have a bit more ambition, some steamed rapini (or another green vegetable) would be amazing alongside this and make for a much more balanced meal.
Don’t be afraid of this amount of garlic. Once cooked, it really mellows out. I actually would use even more in this recipe next time!
The trick to tender, perfectly cooked garlic is to sauté briefly and then simmer the garlic in some of the water you used to cook the pasta.
For those who are okay with dairy, freshly grated parmesan (made from raw milk) is nice on top. Vegans could try a sprinkle of nutritional yeast instead, but it is totally delicious just as is.
Spicy Spaghetti with Garlic
Ingredients:
1 pound quinoa rice spaghetti (I use Edison Grainery brand, which has a great taste and texture)
10 or more cloves of garlic, sliced or chopped
1/3 cup extra-virgin olive oil (I like Kirkland Brand organic found at Costco as it has been proven to be authentic)
1/4 – 1/2 tsp. red pepper flakes (depending on how spicy you like your food – I like it hot!)
1 1/2 c. water saved from cooking the pasta
1 tsp. salt
1/2 c. chopped fresh parsley
*optional: 1 c. freshly grated parmesan cheese or some nutritional yeast to taste
Method:
- Bring a generous amount of salted, filtered water to boil in a large pot.
- Add spaghetti to pot and stir until the pot once again starts to bubble. Cook your pasta until it is al dente (slightly undercooked) since it will continue to cook after to place it in the sauce. The pasta I use cooks in 11 minutes, so I only boiled it for 9 minutes and it turned out perfect! If you use a different brand or type of pasta, it will most likely take a different amount of time to cook, so just pull out a strand and test as you go along.
- While pasta is cooking, heat olive oil in large skillet and add garlic. Cook for 2 minutes, stirring over medium low heat – be careful to not burn!
- Before you drain the pot into a colander, remove 1 1/2 cups of the cooking liquid (I simply scooped some out with a 2-cup glass measuring cup).
- Drain the pasta and rinse with cold water. Let stand in a colander in the sink.
- Add red pepper flakes and then the reserved pasta water plus salt to the skillet with the oil and garlic. Turn up heat to medium and simmer for 5 minutes.
- Pour the cooked, drained pasta into the skillet and add chopped parsley. Using tongs, mix thoroughly until the sauce and pasta are thoroughly combined.
- Serve in large bowls or on a plate and dust with parmesan/yeast or just some sea salt and freshly ground pepper. Enjoy!