15 minutes
A classic Italian pasta dish featuring spaghetti tossed in a flavorful garlic and olive oil sauce, with a hint of heat from red pepper flakes and freshness from Italian parsley.
tablespoons
Extra Virgin Olive Oil, warmed
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
Italian Parsley, finely chopped
cups
Spaghetti, cooked until al dente
0 lb
Parmigiano-Reggiano, freshly grated
to taste
1. Boil Water for Spaghetti
Bring a large pot of water to a boil and add 3 tablespoons of kosher salt to season the spaghetti.
2. Prepare Garlic Oil
In another large pot, gently warm 6 tablespoons of extra virgin olive oil. Add 10 thinly sliced garlic cloves and cook until lightly browned.
3. Add Parsley and Red Pepper Flakes
To the pot with browned garlic, add 1 teaspoon of hot red pepper flakes and a quarter cup of finely chopped Italian parsley.
4. Cook Spaghetti
Add 1 pound of spaghetti to the boiling water and cook until just al dente. Reserve half a cup of the pasta water before draining.
5. Combine Spaghetti with Garlic Oil
Return the cooked spaghetti to the pot with the garlic oil mixture. Add a quarter cup of the reserved pasta water and toss until the spaghetti is glossy and well-coated.
6. Serve
Serve the spaghetti hot, with freshly grated Parmigiano-Reggiano on the side for those who wish to add it to their dish.
Opt for a high-quality extra-virgin olive oil with a fresh, fruity, and aromatic profile to add depth to the pasta.
Undercook the pasta by a minute to finish cooking in the garlicky oil, allowing for perfect texture and flavor absorption.
Salt your pasta water until it tastes like the sea, and reserve a cup of pasta water before draining to adjust the sauce's consistency.
Enjoy the dish right after cooking to maintain the peak flavor of the oil and garlic.
Aim for thin, consistent slices to ensure even cooking and prevent burning, which can cause bitterness.
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