Ingredients:

  • 8 ounces (225g) spaghetti
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (more or less to taste)
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) grated Parmesan cheese, for serving (optional)
  • 1/4 cup(60ml) pasta water, reserved

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, reserving about 1/4 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes. Sauté until the garlic is fragrant and lightly golden, being careful not to burn it (about 2-3 minutes).
  3. Add the drained spaghetti to the skillet with the garlic and oil. Toss to coat, adding a splash of the reserved pasta water if needed to create a light sauce that clings to the pasta. Season with salt and pepper to taste.
  4. Stir in the chopped parsley. Divide the spaghetti among plates. Sprinkle with grated Parmesan cheese (if using) and serve immediately.