- Prep Time 0:5
- Cook Time 0:15
- Estimated Cost $9.50
- 7 Comments
I meant to go grocery shopping over the weekend. I really did…but I just had better things to do. My friend Danny was visiting from Boston, and so there were drinks to be drunk and dance moves to be attempted…and I just didn’t get to it. So making dinner with a near-empty fridge last night was a bit daunting. Well sometimes a lack of options forces us to be creative (and thankful for a well-stocked pantry) and the stars align and the resulting dish is truly fantastic, as this one was. Serve it on its own or accompanied by a green salad.
- 1/2 lb spaghetti $2
- 3 tbsp olive oil Pantry
- 3 cloves garlic, chopped Pantry
- 1/2 cup bread crumbs $2
- 2 tsp red pepper flakes $1.50 for 1 oz.
- 1/8 cup grated Parmesan $3
- salt and pepper to taste Pantry
- 1 small bunch fresh flat leaf parsley, chopped $1
Recipe Serves 2
- Cook the pasta according to directions in salted water. While the pasta cooks, heat the oil over medium-high heat. Add garlic and cook for about 1 minute, stirring frequently to avoid burning. Add the bread crumbs and stir to combine well with garlic and oil. Allow the crumbs to toast for a few minutes, stirring occasionally.
- When the pasta has finished cooking, drain it and return it to its pot. Toss with the garlic-breadcrumb mixture, the red pepper flakes, Parmesan, parsley and salt and pepper.