Description
Spaghetti tossed with golden garlic, fruity olive oil, red pepper flakes, and a splash of pasta water to create a silky, emulsified sauce. This Roman pantry classic proves that great pasta does not require elaborate ingredients, just a little bit technique. It teaches the essential skill of building a sauce in the pan with starchy pasta water.
Ingredients
Units
Scale
- 12 ounces (340g) spaghetti
- 1/3 cup extra-virgin olive oil (use a good one — you'll taste it)
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- Fine sea salt
- 1/3 cup reserved pasta cooking water
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Freshly grated Parmigiano-Reggiano (optional, not traditional)
Instructions
- Bring a large pot of generously salted water to a boil (it should taste like the sea). Cook the spaghetti according to package directions, but pull it out 1 minute before al dente. Before draining, ladle out at least 1 cup of starchy pasta water and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook slowly, stirring often, until the garlic is evenly golden — about 4-5 minutes. Do not rush this step or use high heat, which will burn the garlic and turn it bitter.
- When the garlic is golden, add the red pepper flakes and stir for 15 seconds until fragrant. Immediately remove the pan from the heat to stop the cooking.
- Transfer the drained pasta directly into the skillet. Return to medium heat. Add about 1/3 cup of the reserved pasta water and toss vigorously, shaking the pan and turning the pasta with tongs for 1-2 minutes.
- The starchy water and olive oil should emulsify into a glossy, creamy coating on every strand. If it looks dry, add more pasta water a tablespoon at a time. If it looks watery, keep tossing over the heat until it reduces.
- Remove from heat, add the parsley, toss once more, and serve immediately. Top with Parmigiano if desired.
Notes
- Use a quality extra-virgin olive oil — it is the primary flavor of this dish.
- Slice the garlic thin and even for consistent cooking. Minced garlic burns too easily for this recipe.
- The pasta water is the secret ingredient. Its starch emulsifies with the oil to create a silky sauce rather than a greasy one.
- Purists omit the cheese, but a small amount of Parmigiano is delicious if you prefer it.
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving