Spaghetti w/ garlic, olive oil, and red pepper flakes
- 1 lb dried spaghetti
- 1/2 C. extra-virgin olive oil
- 3 garlic cloves, peeled
- 1 TBS red pepper flakes, plus more if desired
- 1/4 C. chopped italian flat-leaf parsley
- 1 TBS chopped fresh basil leaves
- 1 TBS chopped fresh mint leaves
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until aldente, about 6-8 minutes. Drain pasta in a colander, reserving 2 TBS of the pasta water. The reserved pasta water will help create the sauce. Do not rinse the pasta with water- you want to retain the pasta's natural starches so that the sauce will stick.
In a large saute pan, heat olive oil over medium heat. Add garlic and saute until brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place spaghetti into the pan and mix well for 1 minute.
Remove pan from heat and top w/ fresh herbs.