A Neapolitan late-night staple: spaghetti tossed with garlic slowly bronzed in olive oil, chili flakes and parsley. Simple, cheap, and easy to ruin by burning the garlic.
Boil the spaghetti
Cook the spaghetti in generously salted boiling water until al dente, reserving a cup of pasta water before draining.
9 minWarm the oil and garlic
While the pasta cooks, warm the olive oil in a large pan over low heat and add the sliced garlic.
Slowly gild the garlic
Cook the garlic over low heat, stirring often, until it turns pale gold, not brown.
Add the chili
Stir the chili flakes into the garlic oil and let them infuse for thirty seconds.
1 minToss the pasta in
Add the drained spaghetti to the pan with a splash of pasta water and toss until every strand is coated in the oil.
1 minFinish with parsley
Off the heat, stir in the chopped parsley and a final drizzle of olive oil, then serve straight away.
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