Crucial to its success is the quality of the few ingredients needed: high quality extra virgin olive oil and fresh (not super old) garlic.
Never cheese on this pasta dish!
INGREDIENTS for four people:
1 package of spaghetti
Extra-virgin olive oil - between 1/4 and 1/3 cup
3 garlic cloves - lightly smashed
Dried hot pepper flakes
Salt
Chopped parsley for decoration (optional)
In a small tall pan, warm up the olive oil, garlic cloves, and some hot pepper (the quantity will depend on your taste buds and how much heat they are willing to take. Try a small amount the first few times). Add a pinch of salt. Cook on low heat just to warm up the oil. The garlic should become lightly blond, and not burn.
Cook the pasta according to package directions. When it is time to drain, just transfer the pasta from the pan directly to a bowl, without using a strainer. The idea is that you want to preserve some of the cooking water to avoid for the pasta to become dry. Pour the oil, garlic and hot pepper and toss well.
Add chopped parsley for decoration.
Serve and eat immediately.
This dish is not suitable as leftovers. The pasta dries up too much.
