Ingredients

4 servings

　　1 pound spaghettini

　　1/3 cup extra-virgin olive oil

　　4 garlic cloves, chopped fine

　　3 parsley branches, stems removed, leaves chopped

　　A pinch of hot pepper flakes

　　Salt

　　

Step 1

Bring a large pot of salted water to a boil and cook until al dente: 1 pound spaghettini.

　　

Step 2

Meanwhile, heat in a heavy-bottomed pan over medium-low heat: 1/3 cup extra-virgin olive oil.

　　

Step 3

When the oil is just warm, add: 4 garlic cloves, chopped fine, 3 parsley branches, stems removed, leaves chopped, A pinch of hot pepper flakes, Salt.

　　

Step 4

Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don’t let it brown or burn.

　　

Step 5

Drain the pasta when cooked, reserving some of the cooking water. Add the noodles to the sauce in the pan with a pinch of salt and toss. Taste for seasoning and loosen with some of the cooking water if needed. Serve immediately.

　　

Variations

Step 6

Double the amount of parsley, or add other chopped tender herbs, such as basil, marjoram, or summer savory.

　　

Step 7

Add 2/3 cup washed and halved cherry tomatoes to the oil a minute after adding the garlic.

　　

Step 8

Garnish with grated Parmesan cheese.

　　

Step 9

Add a few chopped black olives and/or chopped anchovies with the garlic and parsley.

　　

Step 10

Substitute egg fettuccine for the spaghettini, and butter for the oil.

　　The Art of Simple Food