12 ounces spaghetti
1/2 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Directions
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a slow cooker, combine the olive oil, sliced garlic, and red pepper flakes.
3. Set the slow cooker to low heat and allow the garlic to infuse the oil for about 1 hour.
4. Add the cooked spaghetti to the slow cooker, tossing it gently to coat the noodles with the infused oil.
5. Stir in the chopped parsley and basil, and season with salt and black pepper to taste.
6. Serve the spaghetti warm, with grated Parmesan cheese on top if desired.
Variations & Tips
For a milder dish, reduce the amount of red pepper flakes or omit them entirely. If you have picky eaters, consider adding some sautéed vegetables like bell peppers or zucchini for added nutrition. You can also top the pasta with grilled chicken or shrimp for a protein boost. For a gluten-free version, use your favorite gluten-free pasta. If you prefer a more robust flavor, add a splash of lemon juice or a sprinkle of lemon zest before serving.
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