Ingredients
- 1 pound spaghetti
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon crushed red pepper flakes
- ¼ cup chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes, then drain, reserving ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 2 minutes, being careful not to burn it.
- Add the drained spaghetti to the pan with the garlic and oil. Toss to coat, adding a little reserved pasta water if needed to help the sauce cling to the pasta.
- Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately.
