Ingredients

• 1-pound box - fettuccine (or pappardelle)
• 1/4 cup - extra-virgin olive oil
• 4 cloves - garlic (grated)
• 2 tsp - red pepper flakes
• Salt to taste
• 1/2 cup - finely chopped flat-leaf parsley

How to Make Fettuccine With Olive Oil and Garlic

• Cook the pasta to an al-dente texture in plenty of salted water.
• Heat olive oil in a skillet and add garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden.
• Add red pepper flakes and parsley. Toss to mix. Season with some salt.
• Add the drained fettuccine along with 1/2 cup of the water you cooked the pasta in.
• Mix everything and turn off the heat.
• Recipe courtesy: Holy Cow Vegan