Garlic, olive oil, chili: the most honest plate of pasta. No secrets, no extras.
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to the package instructions.
In the meantime, heat the garlic in a pan with the olive oil over medium heat without letting it brown.
When the garlic is fragrant, add the chili flakes and fry briefly.
Drain the cooked spaghetti and add directly to the pan with the garlic-oil mix, toss well and season with salt.
Fold in the chopped parsley before serving and plate immediately.
💡 Use fresh parsley for an extra fresh kick and more aroma.