You’ll truly love the taste and simplicity of this dish. Yes, it’s garlicky, but not overpowering. When garlic is cooked over low heat, it brings out a mellow sweetness in the same way roasting garlic does.
3/4 pound linguine
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Cook the pasta according to package directions. Drain, reserving 3/4 cup cooking liquid.
Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and red pepper flakes and cook, stirring often, until golden and fragrant, 2 to 3 minutes.
Add the pasta, 1/2 cup of the reserved cooking liquid, parsley, salt, and pepper, tossing until well mixed. Add a little more pasta water if necessary and serve at once. -cooking.com