30 minutes
A simple yet flavorful pasta dish with garlic, parsley, and a touch of chili heat.
tablespoons
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
Fresh Italian Parsley, finely chopped
cups
0 lb
Parmigiano-Reggiano, freshly grated
to taste
1. Boil Water
Start by bringing 6 quarts of water to a rolling boil in a large pot. Make sure to add 3 tablespoons of kosher salt to the water, as this will season the spaghetti from the inside out, giving it great flavor.
2. Prepare Garlic Oil
While the water is heating up, take another large pot and combine 6 tablespoons of extra virgin olive oil with 10 thinly sliced garlic cloves. Cook the garlic over medium heat for about 2-3 minutes. This is a crucial step: you want the garlic to infuse the oil with its flavor without burning. Keep an eye on it, and once the garlic begins to turn a light brown, it's ready.
3. Add Red Pepper Flakes and Parsley
Next, stir in 1 teaspoon of hot red pepper flakes and ¼ cup of finely chopped fresh Italian parsley to the garlic oil, then remove the pot from the heat. The red pepper flakes will add a nice heat, and the parsley will bring freshness and a touch of color to the dish.
4. Cook Spaghetti
By now, your water should be boiling. Drop in 1 pound of spaghetti and cook it until it is al dente, following the timing on the package instructions. Just before draining the pasta, reserve ½ cup of the cooking water. This starchy water will help bind the sauce to the pasta.
5. Combine and Serve
Return the pot with the garlic oil to the heat and add the drained spaghetti along with ¼ cup of the reserved pasta water. Stir and toss the pasta well, ensuring that each strand is coated with the fragrant garlic oil. If the pasta seems too dry, feel free to add a bit more of the reserved pasta water to loosen the sauce. Finally, serve the spaghetti hot, topped with freshly grated Parmigiano-Reggiano. The cheese will melt slightly, adding a rich, savory note to the garlicky, spicy, and fresh flavors of the dish. Enjoy!
Follow the core recipe and add sautéed shrimp, strips of grilled chicken, or pancetta cubes to the pasta for a protein boost.
Begin with the core recipe, and add a can of crushed tomatoes after sautéeing the garlic and chili. Simmer to create a spicy tomato sauce.
Brighten up the dish by adding the zest of one lemon along with a squeeze of its juice at the end of cooking. This will provide a zesty, refreshing note that cuts through the richness of the garlic and olive oil.
Along with garlic, add the zest and juice of a lemon to the pasta for a citrusy variant. This works wonderfully with the parsley and can be complemented by grilled fish or chicken.
Incorporate roasted vegetables such as cherry tomatoes, zucchini, or bell peppers. Roasting these vegetables caramelizes their natural sugars and adds a layer of flavor to the pasta.
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