1lb. (454g)spaghetti, uncookedor other long pasta shape
½cup (250ml)extra virgin olive oil
½teaspoonred pepper flakesor more, to taste
¼cupgrated parmesan cheese
Cook spaghetti according to the package instructions. Before you drain the pasta, reserve ½ to 1 cup of the cooking water.
Meanwhile or 5 minutes before the pasta is cooked, heat olive oil in a pan or dutch oven, add garlic and red pepper flakes if using. Sauté or 2-3 minutes, until the garlic is lightly brown (do not burn it!) And remove from heat.
Add the pasta to the garlic oil along with half a cup of reserved pasta water, and toss to combine. If desired, add parmesan cheese and chopped parsley and toss again. Serve immediately.
Don't forget to save some of the pasta water to add to your sauce.
Be careful not to burn the garlic. It can happen quickly, so keep an eye on it, and remove the pan from the heat as soon as it starts to brown.
If needed, add additional pasta water to loosen up the pasta.
Store leftovers in an airtight container for 3-4 days. Reheat in the microwave with an extra drizzle of olive oil.