Pasta With Garlic And Oil
- 1/3 cup olive oil, or more as needed
- 2 tablespoons minced garlic
- Crushed red pepper, to taste, optional
- 1 pound long thin pasta, like spaghetti or linguine, or any other pasta
- 1/2 cup chopped fresh parsley, optional
- Bring a stockpot of water to a boil and salt it.
- Put the oil, garlic, red pepper, and a pinch of salt in a skillet or saucepan over medium-low heat.
- Cook until the garlic just turns golden but not brown, 2 to 4 minutes.
- Turn off the heat and let the mixture sit.
- When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes.
- When it's done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
- Return the sauce to medium heat and stir once in a while until hot again.
- Add the pasta to the sauce in the skillet along with a splash of the cooking water and toss to coat, adding more oil or cooking water if necessary to create a slightly creamy sauce.
- Taste and adjust the seasoning with more salt or red pepper, then toss with the parsley and serve.