Save to Pinterest One Thursday night, I stood in my kitchen with exactly ten minutes before guests arrived and almost nothing in the pantry. No cream, no butter, no complicated sauces to make. Then I remembered my grandmother's trick: the simplest dishes are often the most honest. Pasta, garlic, olive oil, and heat—that was it. What emerged from that pan was so good, so effortlessly elegant, that I've made it dozens of times since, sometimes out of necessity, often out of pure craving.
I learned this dish properly while standing shoulder-to-shoulder with a friend in a tiny Roman trattoria, watching the chef work with such casual confidence that it seemed almost careless. But when that plate arrived—just pasta, garlic, oil, a whisper of heat—I understood that mastery sometimes looks like simplicity. Now whenever I make it, I think of that moment and how cooking teaches you to trust the ingredients.
Ingredients
- Spaghetti: 200g of dried pasta is the foundation, and it matters that you cook it to just al dente—still with a slight resistance when you bite it, because it'll finish cooking gently in the oil.
- Extra-virgin olive oil: Use the best quality you can find; this dish lives or dies by the oil's flavor, so don't reach for the everyday bottle.
- Garlic cloves: Four large cloves, sliced thin, will perfume the whole dish without overpowering it if you're patient with the heat.
- Red chili flakes: A teaspoon is a starting point; I've learned to keep a little extra nearby because heat preference is deeply personal.
- Fresh parsley: Two tablespoons chopped, added at the very end, brightens everything and makes it feel finished.
- Black pepper and sea salt: These aren't afterthoughts—they're the final voice in the dish, so taste as you go.
- Parmesan cheese: Optional, but if you use it, freshly grate it just before serving; the difference is noticeable.
Instructions
- Boil the pasta with intention:
- Bring a large pot of well-salted water to a rolling boil—the water should taste like the sea. Add the spaghetti and stir it once to separate the strands, then let it cook according to the package time, usually about eight minutes. Before draining, scoop out half a cup of that starchy water; you'll need it to help create silky strands.
- Infuse the oil with patience:
- While the pasta cooks, pour the olive oil into a large skillet and set it over medium-low heat. Add your sliced garlic slowly, watching it carefully as it begins to sizzle softly and release its aroma. This should take about a minute or two; the moment the garlic turns pale golden and becomes fragrant, you're there. If you smell burning, you've gone too far, so keep the heat low and your attention focused.
- Welcome the heat:
- Sprinkle in the red chili flakes and stir them through the warm oil for just ten seconds, letting their warmth bloom and distribute evenly.
- Bring it together:
- Drain your spaghetti and add it directly to the skillet, then toss everything together with two forks or tongs, letting each strand catch the garlicky oil. If it seems dry, add a splash or two of that reserved pasta water until the whole dish feels silky and loose, not heavy.
- Season and finish:
- Taste it now and adjust the salt and pepper to your liking. Remove the pan from heat, scatter the fresh parsley over everything, and toss once more gently. Transfer to plates or bowls immediately while it's still warm.
Save to Pinterest There was a night when my sister came home exhausted from work, and I made this dish for her without being asked. She sat at the counter and ate directly from the skillet, closing her eyes after the first bite, and said nothing for a full minute. When she finally spoke, she just said, 'This is exactly what I needed.' That's when I understood that simple food, made with attention, is its own kind of love language.
The Art of Restraint
This recipe teaches you something valuable if you're willing to listen: not every dish needs to be complicated to be delicious. Italian cooking is built on this philosophy—respect your ingredients, don't mask them, and let them shine. I've made versions with additions (sometimes a squeeze of lemon, sometimes a pinch of dried oregano), but the dish is most itself when you stick to the core five elements. There's a kind of confidence that comes from knowing when not to add more.
Timing Is Everything
The magic of this dish is partly in its speed, but more importantly in the fact that every element must come together at exactly the right moment. The pasta can't sit and cool while you finish the oil, and the oil can't sit and cool waiting for the pasta. This isn't about rushing; it's about synchronization, the same way a good conversation flows when both people are truly present. Once you make this a few times, the timing becomes intuitive, and you'll move through it like a small dance.
Variations and Personal Touches
I've learned that this base is flexible enough to welcome your own improvisations once you understand the core. Some nights I add a pinch of dried oregano or a whisper of garlic powder mixed into the oil. Other times, if I have it on hand, a squeeze of fresh lemon juice just before serving adds brightness. The dish remains essentially itself, but it becomes yours.
- A tiny drizzle of good olive oil over the finished dish, just before serving, elevates it even further.
- If you can find fresh garlic that's not overly pungent, you might reduce it to three cloves and taste the difference.
- Keep the finished dish warm on a low heat if you're serving multiple people, but serve it within a few minutes of plating for the best texture.
Save to Pinterest This is the kind of recipe that never leaves your rotation once it's there. It asks nothing of you except attention and good ingredients, and it repays you with something that tastes like you've spent hours cooking when really you've spent barely any time at all.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti is ideal as its shape holds the garlic-infused oil and chili flakes well, creating an even coating for every bite.
- → Can I adjust the spiciness level?
Yes, the amount of red chili flakes can be increased or decreased according to your preferred heat tolerance.
- → How do I prevent the garlic from burning?
Cook the sliced garlic gently over medium-low heat, stirring often until just golden and fragrant, to avoid bitterness.
- → Is there a way to make this suitable for vegan diets?
Simply omit the Parmesan cheese or use a plant-based alternative to keep it vegan-friendly.
- → What can I use if gluten-free pasta is needed?
Gluten-free spaghetti varieties can be substituted without compromising the flavors of the dish.
- → How does reserved pasta water improve the dish?
Adding a splash of pasta water helps loosen the sauce and blend the oil and flavors smoothly with the pasta.