Simple Spaghetti with Arugula and Parmesan


  • 1 pound spaghetti
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, sliced
  • 1/4 to 1/2 teaspoon dried red pepper flakes
  • 8 loosley packed cups baby arugula (about 1 pound)
  • 1/4 cup roughly chopped flat leaf parsley (about a quarter of a bunch)
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • kosher salt and freshly ground pepper

Get your passport ready – this dish will take you straight to Italy! The peppery, cheesy meal will be a new favorite at home.


Bring a large pot of salted water to boil over medium to high heat and cook the spaghetti according to the package directions. Before draining, reserve 1 cup of the pasta cooking water.

Heat the olive oil and the butter in a large skillet over medium heat and when the butter is bubbling, reduce the heat to low and sautee the garlic for 1-2 minutes or until nearly golden brown.

Add the red pepper flakes and saturee for a few seconds. Add the drained spaghetti to teh skillet along with the arugula, parsley, and about 3/4 cup of the reserved water from the pasta water. Mix well.

Add the parmesan and toss util well mixed and heated through. Add a little more pasta water or olive oil if the pasta seems dry. Season to taste with salt and pepper and serve with more grated parmesan cheese on the side.