Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Thin Spaghetti with Garlic, Red Pepper and Olive Oil

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"Thin spaghetti tossed with garlic, olive oil, red pepper flakes and grated cheese makes a quick and easy weeknight meal."

Ingredients 21 m {{adjustedServings}} servings 621 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil.
  2. Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
  3. Cook Plus(R) Thin Spaghetti according to package directions.
  4. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
  5. Transfer to a serving platter or bowl.
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Reviews 43

  1. 43 Ratings


There are times when simple is best, and that's the case with this recipe. My hubby (who's a dedicated carnivore) didn't even complain that there was no meat in this. We both thoroughly enjoyed this for lunch today. To give this a little punch of flavor, I sauteed the garlic in extra virgin oil with chili, keeping the red pepper flakes as well, and mixed in the chopped parsley at the end to retain its bright green color. We actually prefer the bold taste of pecorino romano over parmigiano reggiano, so that was a sub I made. Photo doesn't show this, but it was served with shaved romano on the top.


This great side dish is made from pantry staples, and it is a nice change from potatoes. It certainly livened up our leftover chicken, and it was a snap to put together. I used half a box of spaghetti, but kept everything else the same, adding only a tablespoon of clarified butter after I threw it all together.


This is a great lunch or dinner on a day you're running late. I served it with a green salad and homemade Italian bread. I wasn't sure how the 4 yr old would like the red pepper but he didn't seem to notice it. I have been making this for years but this was the first time I added the red pepper and I must say it bumps this up from pretty good to yummy? Thanks!