Megan-simple "stinky pasta" recipe #Recipes#megan-simple August 21 | Guest post by Finnick Here's a Megan-simple recipe (poor Megan, I feel like I'm being demeaning…) I stumbled across. I've made it three times in the past week — it's that good. I personally think it could use some more garlic, but that might just be me. Ingredients: a few servings of whole wheat pasta 8-10 cloves of garlic 1 teaspoon of red pepper flakes 2-3 tablespoons of olive oil salt and pepper a hefty pinch of grated parmesan And Natalie (the gal behind the recipe) is right — I've made it with both regular ol' semolina pasta and whole wheat. The whole wheat makes the flavour ten thousand times better! I'll never make it with regular pasta again. Click here to see how to make the "stinky pasta" recipe. Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Finnick PREVIOUS Use dirty things in your hands to clean your bathroom in 10 seconds. NEXT School-friendly closed toe slip-on shoes for toddlers and kids Show/Hide comments [ 12 ] I love that the bio defaults to "Finnick is a proud contributor to Offbeat Home". 😀 😀 Reply ALSO: I tend to add way more chili pepper than Natalie does, but that's just because I don't find it spicy enough. It's also good with kale added in! Ok, I think I'm done now. MEGAN: MAKE THIS. 3 agree Reply This looks delicious, but I'd especially like to thank the publishers for sending me back through the archives of Megan's Cooking Challenge videos. 1 agrees Reply This sounds like a great base for other stuff. Like, toss in a handful of your favorite veggie(s) for an extra treat, and it's a totally new recipe! Reply I make something similar, but add in some walnuts for yummy-ness and protein/fat/goodness. I second the veggie idea as well. 3 agree Reply I always think recipes could use more garlic! 4 agree Reply We make something like that about once a week around my house, usually with something added. We almost always add broccoli florets (throw them into the water in the water with the pasta in the last few minutes of cooking. If you use frozen broccoli, just toss them in for one minute at the end). 1 agrees Reply Loooove Natalie Dee – she's also got a great how-to for making cold brew coffee concentrate. Interesting to find both recipes on an ostensibly makeup-related blog, but I guess she's just a renaissance woman like that! Reply Just made for late emergency dinner with a bunch of chard, in an unfamiliar kitchen…. Hello, you are delicious. 1 agrees Reply Also, THANK YOU for Natalie Dee, she is hilarious! I couldn't care any less about makeup yet I'm riveted. Total win. Reply This is actually a very traditional Italian pasta recipe called "aglio e olio". You can google a ton of variations. An Italian manager at my work says that it's the base of every single pasta dish he makes. Side note: it's also a heavily featured pasta in the fun K-drama (Korean t.v. drama) Pasta! 🙂 2 agree Reply Jen is right: this is a classic Italian dish, but it's called 'aglio, olio e peperoncino'. The only difference is that Italians mostly use fresh chilis. Make sure to use plenty of olive oil and plenty of salt&pepper (and plenty of… everything really) and this dish will turn out great! 2 agree Reply Join the conversation Cancel Reply Your email address will not be published. Required fields are marked *Comment No-drama comment policy Part of what makes the Offbeat Empire different is our commitment to civil, constructive commenting. Make sure you're familiar with our no-drama comment policy.