Ingredients
200 g spaghetti
4–5 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon red chilli flakes
2 tablespoons fresh parsley, finely chopped
Salt, to taste
2 tablespoons pasta cooking water (as needed)
Grated Parmesan cheese (optional, for serving)
Preparation
Bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente.
Reserve about1/2 cup of pasta water before draining.
Heat the olive oil in a large pan over low to medium heat.
Add the sliced garlic and cook gently until lightly golden. Do not burn it.
Stir in the chilli flakes and cook for 10–15 seconds.
Add the drained spaghetti to the pan.
Toss well to coat the pasta with the garlic-infused oil.
Add a splash of reserved pasta water if needed to help the sauce coat the pasta evenly.
Mix in the chopped parsley and adjust salt to taste.
Transfer to serving plates.
Top with Parmesan cheese if desired.
Serve immediately while hot.
Serving suggestion
Serve with warm garlic bread or toasted ciabatta.
