Spaghetti With Garlic And Olive Oil

Spaghetti With Garlic And Olive Oil

Ingredients

1 lb (450 g) spaghetti – or any other long pasta such as linguine or fettuccine

½ cup (120 ml) extra-virgin olive oil – for a rich, fruity base

4–5 garlic cloves, thinly sliced – for a bold, aromatic flavor

1 teaspoon dried chili flakes (or 3 fresh chilies, deseeded and chopped) – adjust to your preferred level of heat

¼ cup fresh parsley, roughly chopped – to add freshness and color

¼ cup grated Parmesan cheese – plus extra for serving (optional, omit for a vegan version)

Salt, to taste – for seasoning the pasta water and balancing flavors

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente—tender but still slightly firm to the bite. Reserve ½ cup of the cooking water before draining.

While the pasta cooks, prepare the sauce. If using fresh chilies, deseed and finely chop them. Peel and thinly slice the garlic cloves.

In a large skillet, gently warm the olive oil over low to medium heat. Add the garlic and chili, cooking until the garlic turns a light golden color and the oil is fragrant. Be careful not to let the garlic burn. Stir in the chopped parsley.

Add the drained spaghetti to the skillet. Toss well to coat the pasta in the garlic-chili oil, adding a splash of the reserved cooking water as needed to keep the pasta moist and glossy.

Cook together over medium heat for about 30 seconds, stirring once or twice, until everything is well combined.

Finish with extra parsley and a sprinkle of grated Parmesan, if desired. Serve immediately and enjoy!