Spaghetti with Olive Oil and Garlic

Adapted from An A–Z of Pasta by Rachel Roddy (Knopf, 2023)

Serves 4

Regarding the amount of pasta to make, Rachel Roddy says “we need a rule of thumb.” Her advice is to make 2 to 3½ ounces of dried pasta per person, keeping in mind that in Italy pasta is often served as a first course. Walter and I eat 2 ounces each as a dinner serving—the smaller amount.

For long pasta, I boil water in a 6-quart All-Clad pot that is 11 inches wide by 4 inches deep. I can drop the long pasta flat into it all at once. For unfilled shapes, I boil water in a 4-quart All-Clad pot that is 8 inches wide by 5 inches deep.

14 ounces spaghetti (I use Pasta Setaro spaghetti chitarra or Faella spaghetti)
½ cup olive oil (I agree this is generous)
Crushed red pepper flakes, to taste
2 to 4 cloves garlic, peeled and sliced very thinly
Salt
A handful of fresh flat-leaf parsley, chopped

Bring a large pot of water to a boil and salt the water generously. Add the spaghetti and stir. Set a timer for 2 minutes before you expect the pasta to be done.

Warm the olive oil in a skillet or saucier. Add the garlic and crushed red pepper flakes. You can let the garlic sizzle gently, but be careful not to let it color at all. Add a pinch of salt and stir.

When the timer goes off, put a ladleful of the cooking water into the pan with the garlic and stir. Lift the spaghetti from the water with tongs and put it in the sauce. Sprinkle with the parsley and cook, stirring it around, for a minute more.

Serve immediately without cheese.