In Italy this dish is known as aglio, olio, e pepperoncino. It’s thoroughly easy, with just one secret: Reserve some pasta water to make the sauce. My version of this dish adds fresh herbs; I’ve found that this combination works wonderfully, but feel free to substitute oregano, thyme, marjoram, or whichever of your favorites are fresh; dried herbs don’t work in this recipe.

　　

Ingredients

4 main-course servings

　　Salt

　　1 pound dried spaghetti

　　1/2 cup extra-virgin olive oil

　　5 garlic cloves, peeled

　　1 teaspoon dried crushed red pepper flakes, plus more to taste

　　1/4 cup chopped fresh flat-leaf parsley

　　1 tablespoon chopped fresh basil

　　1 tablespoon chopped fresh mint

　　

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often, until tender but still firm to the bite, about 8 minutes. Drain, reserving 2 tablespoons of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti.

　　

Step 2

Meanwhile, in a large sauté pan, heat the oil over a medium flame. Add the garlic and sauté until golden and fragrant, about 1 minute. It’s important not to overcook the garlic or else it will become bitter. Using a slotted spoon, remove and discard the garlic. Add the red pepper flakes and sauté for 1 minute. Carefully stir in the reserved cooking liquid and 1/2 teaspoon of salt. Immediately add the drained spaghetti and toss for 1 minute to coat well. Season with more salt and red pepper flakes to taste. Transfer the pasta to a large serving bowl. Sprinkle with the parsley, basil, and mint, and serve.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.