A delightful twist on classic spaghetti, featuring a zesty garlic and herb sauce with a hint of spice.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking until fragrant.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Pour in the vegetable broth and simmer until reduced by half.
Reducing the broth concentrates its flavor, enhancing the dish.
Add the cooked spaghetti to the skillet, tossing to coat evenly with the sauce.
Use tongs to toss the pasta for even coating and easier handling.
Stir in the parsley and Parmesan cheese, mixing well.
Add the cheese gradually to ensure it melts smoothly into the sauce.
Serve the spaghetti hot, garnished with additional parsley and cheese if desired.
Serve immediately to enjoy the dish at its peak flavor and texture.
