Ingredients

The following ingredients have 4 Servings
  • 1 pound dried spaghetti
  • Salt
  • 1/2 cup extra virgin olive oil
  • 6 cloves of garlic, minced or 6 Dorot garlic cubes
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup reserved pasta water
  • 1/2 cup chopped parsley

Instruction

  • Set a large pot of water to boil, generously seasoned with salt, over high heat. Cook the spaghetti according to package instructions, until just shy of al dente.
  • While the pasta is cooking, prepare the sauce by combining the olive oil, garlic, red pepper flakes and a pinch of salt in a large skillet. Bring to the stove, over medium low heat, and cook slowly, letting the oil absorb the flavors from the garlic and pepper flakes.
  • When the pasta is almost al dente, transfer it to the skillet with the flavored oil along with 1/2 cup of the pasta water. Turn the heat back to medium high and cook, stirring and tossing rapidly until the pasta is al dente and the sauce has thickened/emulsified and coats the pasta. If you want, you can add some more olive oil.
  • Remove from heat, add the chopped parsley and serve with Parmigiano Reggiano on the side.