Spaghettini with Garlic and Oil: Spaghettini Aglio e Olio
- 1 pound spaghettini
- 6 to 8 cloves garlic, smashed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Italian parsley, minced, for garnish
- Pinch red pepper flakes, for garnish
- 1 teaspoon salt
Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end if necessary.
Heat a 10-inch saute pan over medium heat and add the olive oil. Add the garlic and cook until golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, remove the pan from the heat, and add the parsley and red pepper flakes. Drain the pasta and add it to the saute pan. Toss, season with salt and pepper, and serve immediately in warmed bowls.