Italian
Garlic toasted low in olive oil, emulsified with pasta water. Few ingredients — watch the heat.
Last updated: October 25, 2026
PREP
10
COOK
15
TOTAL
25m
2
0
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Preparation
✓
Slice the garlic thin and even.
10 cloves Garlic
✓
Chop the parsley; discard stems.
30 g Parsley
Instructions
Cooking
1 ✓
Bring a large pot of water to a boil.
2 L Water
2 ✓
Salt it, add the spaghetti. Taste early — keep a firm bite.
36 g Salt200 g Spaghetti
3 ✓
Reserve a bowl of pasta water, then drain.
Sautéing
4 ✓
Oil and garlic in a cold pan; heat medium-low.
105 ml Olive Oil10 cloves Garlic
5 ✓
Pale-gold edges and fine bubbles: add chilli and half the parsley; stir till the oil reddens.
4 g Chili Flakes15 g Parsley
6 ✓
Add half a bowl of pasta water on medium; stir and shake the pan.
7 ✓
Toss till merged into a thick, creamy-yellow sauce.
8 ✓
Add the pasta, high heat, toss to coat; loosen with pasta water if dry.
Finishing
9 ✓
Off heat, add the remaining parsley, toss and plate.
15 g Parsley