Ingredients:
1 box dry spaghetti noodles
3 tbsp olive oil, separated
1 tsp red pepper flakes, plus more for serving
3-4 cloves fresh garlic, finely minced
3 tbsp butter, separated
½ tsp Sea salt, plus more to taste
¼ tsp Freshly cracked black pepper, to taste
¼ C fresh basil leaves, sliced into ribbons
Optional: Sprinkle of fresh parmesan
Directions:
Fill a large stock pot halfway full of water. Add ½ tbsp salt to the water, cover with a lid and bring to a boil over high heat.
Once boiling, add dry spaghetti and cook according to the directions on the packaging until al dente.
While the noodles cook, heat a large skillet over medium heat. Add 3 tbsp olive oil and 1 tbsp butter and heat for 2 minutes until starting to bubble.
Add red pepper flakes and minced garlic. Stir and cook for 1 min until fragrant. Reduce heat to low and stir often until the noodles are finished cooking.
Once the noodles are cooked, drain in a colander and add drained noodles directly to the sauce. Add remaining 2 tbsp of butter and stir the noodles into the sauce until the butter is fully melted.
Add salt and pepper. Stir. Taste and add more to your liking. Stir in fresh basil, top with additional red pepper flakes and parmesan cheese (if desired) and serve!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3-4
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