Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
While the pasta is cooking, slice the garlic cloves thinly.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and chili flakes. Cook, stirring frequently, until the garlic is lightly golden. Be careful not to burn the garlic.
Remove the pan from the heat. Reserve about 1 cup of pasta water before draining the spaghetti.
Add the drained spaghetti to the pan with the garlic and olive oil. Toss to coat.
Add some of the reserved pasta water to the pan, a little at a time, until the sauce reaches your desired consistency. Toss continuously to emulsify the sauce.
Stir in the chopped fresh parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra parsley and a drizzle of olive oil, if desired.
I unfortunately burnt the garlic, which ruined the whole dish. I think I needed to lower the heat. The concept is great, but my execution wasn't. I'll try again, being more careful.
This is my new go-to recipe. It's so easy to adapt to what I have on hand. Sometimes I add shrimp or tomatoes. But the base recipe is perfect as is. Thanks for sharing!
Classic comfort food! This recipe is spot on. The balance of flavors is perfect. The garlic and chili flakes give it just the right amount of zing. Fantastic!
This recipe is a lifesaver! So simple, yet so flavorful. I loved how quickly it comes together. The parsley adds a fresh, herby note. Highly recommend!
Very quick and easy to make, perfect for a busy weeknight. I added a squeeze of lemon at the end, which brightened it up nicely. Next time, I'll try a bit more chili flakes for a spicier version.
