Ingredients
Method
- Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, tender but still firm to the bite.
- While the pasta cooks, prepare the sauce. If using fresh chilies instead of dried flakes, remove the seeds and mince finely. Thinly slice the garlic cloves.
- In a large frying pan, gently warm the olive oil over medium-low heat. Add the sliced garlic and chili flakes (or fresh chili) and cook slowly until the garlic turns a pale golden color, about 2-3 minutes, being careful not to burn it. Stir in the chopped parsley.
- Drain the spaghetti, reserving 1/2 cup of the starchy cooking water.
- Add the drained spaghetti to the frying pan with the garlic oil. Toss well to coat, then add a splash of the reserved pasta water—just enough to keep the pasta moist and glossy. Cook over medium heat for 30 seconds, stirring once or twice.
- Serve immediately, topped with extra chopped parsley and grated Parmesan cheese if desired.
Nutrition
Notes
For the best flavor, use a good-quality extra virgin olive oil. Keep the heat low when cooking the garlic—if it gets too dark, it will turn bitter. Add the pasta water gradually; you may not need all of it. This dish is naturally vegan if you skip the Parmesan. Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet with a splash of water.
