Ingredients:

  • 12 oz (340g) spaghetti
  • Salt (for pasta water)
  • 1/2 cup (120ml) extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1/2 cup (15g) fresh parsley, chopped
  • Salt and black pepper to taste
  • Zest of 1 lemon (optional, but recommended for brightness)

Instructions:

  1. Fill a large pot with water, add a generous amount of salt, and bring to a boil. Add spaghetti and cook according to package instructions until al dente.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until golden brown (about 2-3 minutes). Stir in chili flakes and cook for 30 seconds.
  3. Reserve a cup of pasta water, then drain spaghetti. Add drained spaghetti directly to the skillet with the sauce. Toss well to combine, adding reserved pasta water a little at a time until the sauce coats the spaghetti.
  4. Stir in chopped parsley, lemon zest (if using), and season with salt and black pepper to taste. Serve immediately, garnishing with extra parsley if desired.