Save Some nights you just need something that tastes like a tiny Italian vacation but requires zero energy. This pasta saved me during a particularly chaotic week when my pantry was bare and my patience even barer. The way the garlic slowly perfumes the oil feels almost luxurious, yet the whole thing comes together in the time it takes to boil water.
I made this for my sister after she flew across the country for a surprise visit, completely exhausted and starving. We stood in the kitchen eating straight from the pan, burnt garlic and all, and she declared it better than the version wed had in Rome. Sometimes the simplest food hits the hardest.
Ingredients
- 200 g dried spaghetti: The classic thin strands catch the garlicky oil perfectly, though linguine works beautifully too
- 4 tbsp extra-virgin olive oil: This is the sauce itself, so use something you actually like the taste of
- 4 large garlic cloves, thinly sliced: Slice them paper thin rather than mincing so they soften without burning
- 1 tsp red chili flakes: Adjust this based on your heat tolerance, but dont skip it entirely
- 2 tbsp chopped fresh parsley: Brings a bright, fresh contrast to the rich oil
- Salt and black pepper: Your pasta water should taste like the sea
- 2 tbsp grated Parmesan: Totally optional but adds a salty, umami finish
Instructions
- Boil the pasta water:
- Bring a large pot of generously salted water to a rolling boil and cook the spaghetti until its just al dente. Remember to reserve about half a cup of that starchy pasta water before you drain.
- Infuse the oil:
- Heat the olive oil in a large skillet over medium low heat and add those sliced garlic cloves. Let them sputter gently until fragrant and barely golden, stirring constantly so they dont seize up and turn bitter.
- Add the heat:
- Toss in the red chili flakes and let them sizzle for just ten seconds to bloom their flavor into the oil.
- Bring it together:
- Drop the drained spaghetti right into the skillet and toss it vigorously until every strand gleams with oil. Add splashes of that reserved pasta water until the sauce clings to the pasta rather than pooling at the bottom.
- Season and serve:
- Finish with salt, plenty of black pepper, and the fresh parsley, then pile it into bowls immediately while the garlic is still sizzling.
Save This became my go to midnight dinner during college when I was too broke for takeout but too stubborn to eat cereal again. The ritual of slowly warming the oil felt almost meditative, a tiny act of care I could perform for myself after a long day.
Perfecting the Garlic
Thin slicing the garlic instead of chopping it is what makes this dish sing. The slices soften gently in the oil without turning bitter, and you get these delicious little garlic chip bites throughout the pasta. I learned this the hard way after one too many batches of acrid, burnt garlic ruining my dinner.
Making It Yours
Once you have the basic technique down, this pasta becomes a canvas. Add anchovies that melt into the oil, toss in sautéed greens, or top it with crumbs crisped in olive oil for texture. The core method remains exactly the same.
Timing Is Everything
The beauty here is how quickly it comes together, but that also means everything must be ready before you start. Have your ingredients prepped and your plates waiting because once that garlic hits the oil, the clock starts ticking.
- Mis en place actually matters here because the garlic waits for no one
- Have your pasta water measured and your parsley chopped before you turn on the stove
- Everything from skillet to plate should happen in under two minutes
Save Serve this with nothing more than a glass of wine and good company. Sometimes the simplest dinners are the ones we remember most.
Recipe Questions & Answers
- → How do I prevent garlic from burning in the oil?
Cook garlic over medium-low heat and stir frequently until just golden to avoid bitterness.
- → Can I adjust the spice level in this dish?
Yes, add more or fewer red chili flakes to suit your preferred heat intensity.
- → What pasta water is used for?
Reserved pasta water helps loosen the sauce and helps the oil coat the noodles evenly.
- → Is it possible to make this dish vegan?
Simply omit the Parmesan or substitute it with a plant-based alternative.
- → Can I use gluten-free pasta for this preparation?
Absolutely, gluten-free pasta works well as a substitute to accommodate dietary needs.