1lb dried spaghetti noodles
½ cup extra-virgin olive oil, divided
4 medium garlic cloves, thinly sliced
Red pepper flakes, to taste (optional)
Fresh flat-leaf parsley, minced (to serve)
Cook pasta as per the packet instructions. Remove from the heat 2 minutes early, so the pasta is just below al dente. Drain, reserving the pasta water for later.
While the pasta cooks, add 6tbsp of olive oil, garlic, and red pepper flakes to a large skillet on medium heat. Cook until garlic is lightly golden (around 5 minutes).
Transfer the drained pasta to the skillet with ½ cup of the pasta water, then increase the heat to high.
Cook, stirring, and tossing continuously until a creamy sauce starts to form. Keep tossing to ensure every noodle is thoroughly coated.
Turn the heat off, then add the remaining 2 tbsp of oil, stirring well to combine.
Mix the parsley through the pasta, leaving a little to sprinkle on the top as garnish. Serve hot.
Keywords: garlic, oil, pasta, vegan