Garlic and Oil Pasta

For the Pasta

• 1 pound spaghetti or linguine
• Salt for pasta water

For the Sauce

• 6 tablespoons extra virgin olive oil
• 6-8 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Cook the Pasta

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the spaghetti and cook according to package directions until al dente.
3. Before draining, reserve about 1 cup of the pasta cooking water.
4. Drain the pasta well.

Prepare the Sauce

1. While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced garlic and red pepper flakes (if using).
3. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

Combine and Serve

1. Add the drained pasta directly to the skillet with the garlic and oil.
2. Toss well to coat the pasta evenly.
3. Add about 1/4 cup of the reserved pasta water to the skillet and toss again. This will help create a light sauce. Add more pasta water, a tablespoon at a time, if needed to achieve your desired consistency.
4. Stir in the chopped fresh parsley.
5. Season with salt and freshly ground black pepper to taste.
6. Serve immediately.