Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes or according to package directions.
- While the pasta cooks, prepare the sauce. If using fresh chili, remove the seeds and mince. Thinly slice the garlic cloves.
- In a large skillet, gently warm the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook slowly until the garlic turns a pale golden color, about 3-4 minutes. Do not let it brown or it will become bitter. Stir in the chopped parsley.
- Just before draining the pasta, reserve about 1/2 cup of the starchy cooking water. Drain the spaghetti well.
- Transfer the drained spaghetti to the skillet with the garlic oil. Toss to coat evenly. Add a splash of the reserved pasta water, a little at a time, until the pasta is moist and glossy. Cook over medium heat for about 30 seconds, stirring once or twice.
- Serve immediately, sprinkled with extra chopped parsley and grated Parmesan cheese if desired.
Nutrition
Notes
Use a heavy-bottomed skillet to control the heat and prevent garlic from burning. If you like more heat, increase the red pepper flakes or add a minced fresh chili. For a vegan version, omit the Parmesan or use a plant-based alternative. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water. This pasta is best served right away as it can dry out.