Pasta with Garlic, Olive Oil, and Chili

Instructions

1. Step 1

   Bring the water to a boil in the large pot, then stir in the salt.

   Timer: 10 min (fixed)

   Ingredients used: 18.0 gr Salt, 3000.0 ml Water

   Cookware: large pot, wooden spoon

2. Step 2

   Add the spaghetti and cook until al dente according to its package timing. Reserve 240 ml of the cooking water, then drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: colander, large pot, measuring cup, wooden spoon

3. Step 3

   While the pasta cooks, combine the olive oil and garlic in the large skillet. Cook over medium heat until the garlic is fragrant and pale gold.

   Timer: 4 min (fixed)

   Ingredients used: 90.0 ml Extra Virgin Olive Oil, 24.0 gr Garlic

   Cookware: large skillet, wooden spoon

4. Step 4

   Reduce to low heat, stir in the red pepper flakes, and cook briefly until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the drained pasta and 120 ml of the reserved cooking water to the skillet. Toss over medium heat until the sauce turns glossy and coats the pasta, adding more reserved water as needed.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, large skillet

6. Step 6

   Remove the skillet from the heat, add the parsley, and toss well. Serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: kitchen tongs, large skillet