Ingredients:

  • 1 lb (450g) spaghetti
  • 1 tbsp (15g) kosher salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 6 cloves (18g) garlic, thinly sliced
  • 1/2 tsp (1g) red pepper flakes
  • 1 cup (30g) fresh basil leaves, chiffonade
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (60ml) reserved pasta cooking water

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the spaghetti and cook according to package directions until al dente (usually 1-2 minutes less than the full cook time).
  3. Before draining, scoop out approximately 1/2 cup (60ml) of the cloudy pasta water and set it aside. Drain the pasta.
  4. While the pasta boils, place the olive oil and sliced garlic in a cold skillet over medium heat.
  5. Sauté for 2–3 minutes, stirring frequently, until the garlic is translucent and smells nutty and fragrant. Do not let the garlic turn dark brown.
  6. Stir in the red pepper flakes and cook for an additional 30 seconds.
  7. Add the drained spaghetti directly into the skillet with the garlic oil.
  8. Pour in the reserved pasta water and increase heat to medium-high.
  9. Toss vigorously with tongs for 1 minute until the water and oil emulsify into a glossy glaze.
  10. Remove the pan from the heat. Fold in the fresh basil and grated Parmesan until the cheese is just melted and the basil is wilted.