Since I found this recipe a couple of weeks ago I made it twice, first time using too much pasta so it was eaten over 3 meals.
Six ingredients (or seven if you count the water in which you cook the pasta):
- Olive oil
- Red pepper flakes
I had forgotten about the lemon so I put it on my second serving. Don’t forget the lemon - I understand what chefs are on about with acidity. Don’t get me wrong, it’s still very tasty without lemon, but that sensation balancing the acidity with the richness of the oil. It’s nice because you can vary the seasoning according to your tastes: I prefer it a bit spicier so I use more pepperflakes and some black pepper. I also like the freshness from the parsley so I add a bit more of that. I used linguine the first time and fusilli the second time; I think I prefer fusilli just because the nicely cooked garlic and the finely chopped parsley gets into all the nooks and crannies of the pasta.
Anyways, incredibly simple, very tasty, and I recommend making it. You could probably add other stuff to this and make it even tastier. Maybe some mushrooms, or ham/bacon.