Method
- Boil a pot of salted water. Cook the pasta according to the packet instructions. Before draining, save a mug of pasta water. The starchy pasta water is the secret. Don't skip it.
- While the pasta cooks, slice the garlic thinly. Don't stress about making it perfect — chunky garlic is fine when you're tired.
- Drain the pasta (remember to save that mug of water first). In the same pot, heat the olive oil over medium heat. Using the same pot = one thing to wash. This matters.
- Add the garlic and chilli flakes to the oil. Cook for about 60 seconds — it'll smell incredible. Don't let it burn or it'll taste bitter.
- Toss the pasta back in. Add a good splash of that saved pasta water. Stir everything together until it's glossy and coated. The pasta water helps create a silky sauce.
- Season with salt and pepper. Taste it. Adjust if needed.
- Serve immediately. Eat out of the pot if you want. Nobody's watching. Optional upgrades if you've got them: parmesan, lemon zest, fresh parsley, a knob of butter. But none of these are required.
