Description
A classic Italian pasta with garlic, olive oil, and chili—simple, fast, and bursting with bold flavor in just 15 minutes.
Ingredients
⅓ cup (70 grams) extra virgin olive oil
3 cloves garlic, grated or minced
1 red chili, finely chopped (or 1–2 teaspoons red pepper flakes)
3 tablespoons flat-leaf parsley, finely chopped
12 ounces (340 grams) spaghetti
¾ gallon (3½ liters) water, for boiling pasta
1½ tablespoons (21 grams) salt, for pasta water
Instructions
Cook the Pasta:
In a large pot, bring ¾ gallon of water to a boil.
Add salt and the spaghetti. Cook until just before al dente (about 1 minute earlier than package instructions).
Before draining, reserve 1 cup of the starchy pasta water.
Make the Sauce:
Heat olive oil in a large skillet over medium heat.
Add the garlic and chili (or red pepper flakes), and sizzle gently for about 30 seconds.
Turn off the heat to allow the oil to infuse without burning the garlic.
Finish the Sauce:
Reheat the skillet on low just before the pasta is ready.
Once the garlic starts sizzling again, stir in the parsley for 15–30 seconds.
Build the Dish:
Add the drained pasta to the skillet with a splash of pasta water and a pinch of salt.
Toss for about 1 minute over medium heat until the sauce emulsifies and clings to the pasta.
Serve immediately.
Notes
Don’t let the garlic brown—it should be golden and aromatic.
Use high-quality olive oil for the best flavor.
Reserve and use pasta water to help bind the sauce.
This dish is best enjoyed fresh off the stove.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Italian
- Cuisine: Vegan, Vegetarian
