Chron Cooks ft. Anna DeGoede: Garlicky Pasta

Anna DeGoede / The Hofstra Chronicle

Looking for a simple, cheap and flavorful pasta recipe? Look no further than this garlicky pasta recipe, but beware: when I say this pasta is garlicky, I mean that you’ll have to peel and chop 20 cloves of garlic. Don’t worry, though, it’s definitely worth it. Substitute parmesan in place of ricotta if you’re like me and forgot to buy ricotta, and the result is a slightly less creamy, but still delicious dish. You’ll get about six servings if you make the whole recipe!

Recipe adapted from “Exquisite Exandria: The Official Cookbook of Critical Role.”

Ingredients:

1 pound spaghetti or linguine

½ cup olive oil

20 garlic cloves, thinly sliced

½ teaspoon crushed red pepper flakes

⅓ cup finely chopped parsley

1 ½ cups ricotta cheese

Salt and pepper

Instructions:

1. Bring a pot of salted water to a boil, then add pasta and cook according to package instructions. Drain the water.

2. Heat olive oil, and add garlic and red pepper flakes in the now-empty pot and cook until garlic appears cooked – roughly 2-3 minutes.

3. Remove from heat, then add pasta, parsley, 1 teaspoon of salt and ½ teaspoon of pepper. Stir until well mixed.

4. Serve the pasta onto plates and top with ricotta and black pepper to taste.