A minimalist Italian classic where garlic, olive oil, and chili create a symphony of flavors. Quick to prepare, this is the perfect dish for an impromptu and delicious meal that celebrates simplicity and quality ingredients.
⏱️17 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
200 gspaghetti
4 goussesgarlic
80 mlextra virgin olive oil
1 piècedried red chili
10 gsalt
1 poignéefresh parsley
30 ggrated Parmesan
Instructions
1COOKING THE SPAGHETTI: Fill a large pot with cold water and bring to a vigorous boil. Add salt generously once the water is boiling steadily. Drop in the spaghetti and stir immediately with a fork to prevent clumping. Cook according to the package instructions (usually 9-11 minutes) while maintaining a slight firmness (al dente). Timing is crucial: start testing from the 8th minute.
2PREPARING THE GARLIC: Meanwhile, peel the garlic cloves and slice them thinly into regular slivers about 2-3 mm thick. Do not mince too finely, as minced garlic will burn too quickly and become bitter. Also cut the dried red chili into small segments, removing the seeds if you prefer less heat, or keep them for more intensity.
3INFUSING THE OIL: Pour the olive oil into a large pan over medium-low heat. Add the garlic slivers and chili, stirring constantly with a wooden spoon. Listen for a delicate sizzling sound: you are looking for a light and even browning over 3-4 minutes. The garlic should become translucent and lightly golden, but never dark brown. This step is the secret of the dish: it transforms the oil into a flavorful nectar.
4DRAINING AND COMBINING: When the pasta is al dente, drain it in a colander while reserving about 200 ml of cooking water. Pour the spaghetti directly into the pan with the oil over low heat, then gradually add the cooking water while gently tossing with two forks. This starchy water creates a light and silky sauce that coats the pasta perfectly. Toss for 1-2 minutes until you achieve a harmonious texture.
5FINISHING AND SERVING: Remove from heat and immediately divide between two warm shallow bowls. Generously sprinkle with freshly chopped parsley and grated Parmesan. Serve immediately, as this dish does not tolerate waiting: the oil must remain fluid and glossy. An extra drizzle of raw olive oil can be added at the moment of serving for extra flavor.