Spaghettini with Oil and Garlic

Preparation

1. Step 1

   Bring a large pot of salted water to a boil and cook until al dente: 1 pound spaghettini.

   Step 2

   Meanwhile, heat in a heavy-bottomed pan over medium-low heat: 1/3 cup extra-virgin olive oil.

   Step 3

   When the oil is just warm, add: 4 garlic cloves, chopped fine, 3 parsley branches, stems removed, leaves chopped, A pinch of hot pepper flakes, Salt.

   Step 4

   Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don’t let it brown or burn.

   Step 5

   Drain the pasta when cooked, reserving some of the cooking water. Add the noodles to the sauce in the pan with a pinch of salt and toss. Taste for seasoning and loosen with some of the cooking water if needed. Serve immediately.

2. Variations

   Step 6

   Double the amount of parsley, or add other chopped tender herbs, such as basil, marjoram, or summer savory.

   Step 7

   Add 2/3 cup washed and halved cherry tomatoes to the oil a minute after adding the garlic.

   Step 8

   Garnish with grated Parmesan cheese.

   Step 9

   Add a few chopped black olives and/or chopped anchovies with the garlic and parsley.

   Step 10

   Substitute egg fettuccine for the spaghettini, and butter for the oil.