Well known as “Aglio e Olio”
When I have fresh garlic from the farm I want to really taste it in a most “simple” Italian recipe.
3/4 pound thin linguini or spaghetti
1/2 cup extra-virgin olive oil
3-4 garlic cloves, peeled and finely chopped
1/2 tablespoon red pepper flakes, or to taste
3 T cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander, reserving ¼ cup of the pasta water.
In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until very light brown and fragrant. Be careful not to burn the garlic, it could give the final dish a bitter/burnt taste. Add the red pepper flakes and sauté for 1 minute. Carefully add 3 T of the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute. Remove pan from heat and toss fresh herbs. Serve with some fresh grated parmesan cheese.