Slice the garlic thinly. If you are using chili and parsley, chop them as well.
Add a generous amount of olive oil to a pan and place the garlic slices in while the oil is still cold. Let them infuse gently as the oil warms up.
In a separate pot, boil the pasta in salted water. Be careful not to overcook it.
Slowly increase the heat under the garlic pan and sauté the garlic until it becomes fragrant. Add the chopped chili.
To prevent the garlic from browning too quickly, add a splash of the pasta water.
Lower the heat and transfer the cooked pasta directly into the pan. Toss everything together thoroughly. If the pasta feels too dry, add more pasta water, a little at a time.
Finish withblack pepper and chopped parsley to taste
Tips
Add the butter to the garlic and oil for a richer, creamier flavor.
Customize with toppings like sautéed mushrooms, blistered cherry tomatoes, or shrimp for extra protein and texture.
