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.
A decent dish. I found it a bit bland, even with the chili flakes. Maybe I needed more salt or a different type of olive oil. The cooking time was spot on, however.
Good recipe. I followed it exactly and it was tasty. The olive oil really shines through. My only suggestion would be to be careful not to burn the garlic.
It was good, but not amazing. I think I prefer a more complex sauce. The olive oil flavor was a bit too strong for me. It's a good, basic recipe though.
It was alright. The garlic flavor was a bit overpowering, and I felt it could use some salt. Maybe I'll try it again, but I'll use less garlic and more salt.
Absolutely delicious! The simplicity of this dish is its greatest strength. I used a good quality extra virgin olive oil and it made all the difference. The garlic was perfectly cooked, and the chili flakes gave it a nice kick. Will definitely make this again!
