Serves 4 to 6
Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you might like a squeeze of lemon juice for some brightness.
- Kosher salt, as needed
- 1 lb dried spaghetti
- 1 cup extra-virgin olive oil, or as needed
- 1 teaspoon red pepper flakes
- 3 garlic cloves
- 1/2 cup chopped flat-leaf parsley
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir to submerge and separate the strands. Cook, uncovered, until just tender (al dente), 8 to 9 minutes (check the cooking time for your pasta).
- While the pasta is cooking, heat the oil in a large sauté pan. Add the chiles to the oil. Press the garlic through a garlic press directly into the hot oil and reduce the heat to low. Let the garlic infuse the oil and gently fry until translucent, about 1 minute. Add the parsley and remove the pan from the heat.
- Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Add the drained pasta to the garlic oil. Toss to coat and season with salt as needed. Serve at once in a heated serving bowl or in pasta plates.