Serves 2 | Prep time: 5 mins | Cook time: 10 mins
Ingredients
* Pasta: 250g (1/2 lb) Spaghetti or Linguine
* Garlic: 4–6 cloves, thinly sliced (don't use the jarred kind!)
* Olive Oil: 1/3 cup high-quality extra virgin olive oil
* Red Pepper Flakes: 1/2 tsp (adjust for heat)
* Fresh Parsley: 1/4 cup, finely chopped
* Parmesan: Grated, for serving (optional but recommended)
* Salt: For the pasta water
Instructions
* Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti until it is al dente (usually 1–2 minutes less than the package directions).
> Crucial Step: Before draining, scoop out about 1 cup of starchy pasta water and set it aside.
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* Infuse the Oil: While the pasta cooks, add the olive oil and sliced garlic to a cold skillet. Turn the heat to medium-low. This allows the garlic to soften and infuse the oil without burning.
* Add Spice: Once the garlic is golden brown and fragrant (about 3–5 minutes), add the red pepper flakes and cook for 30 seconds.
* Emulsify: Add the cooked pasta directly to the skillet. Pour in about 1/2 cup of the reserved pasta water. Toss vigorously over medium heat. The water and oil will create a silky, glossy sauce that clings to the noodles.
* Finish: Turn off the heat. Stir in the fresh parsley. If the pasta looks dry, add a splash more pasta water.
* Serve: Plate immediately and top with plenty of Parmesan cheese.
Pro-Tips for Success
* The "Cold Start": Starting the garlic in cold oil ensures it flavors the entire dish without getting bitter.
* The Liquid Gold: That cloudy pasta water is the secret to a restaurant-quality sauce; the starch acts as a bridge between the oil and the noodles.
Would you like me to find a creamier recipe, like a traditional Carbonara, or perhaps a hearty meat sauce like Bolognese?
