A very simple, classic Italian late-night spaghetti with garlic, extra virgin olive oil, chili and fresh parsley. The pasta is finished in the garlic-chili oil with a little pasta cooking water to create a creamy sauce. Optional: Parmesan on top.
Bring a large pot of salted water to a rolling boil and add the spaghetti. Cook most of the recommended time (a couple minutes less than package directions) so it can finish cooking in the pan.
Prepare the garlic two ways: keep one large piece whole to infuse the oil and finely chop the rest very small so it flavors the sauce. Heat a cold frying pan, add a generous amount of extra virgin olive oil and add the garlic pieces.
Add the dried (or fresh) chili pepper to the cold pan with the garlic and oil. Heat gently so the garlic infuses the oil but does not burn.
Finely chop fresh parsley (or basil if you prefer). Add most of the parsley to the pan early so it warms in the oil; reserve a little for finishing.
Remove the large whole garlic piece once it has flavored the oil. Keep the sauce warm while the pasta finishes cooking.
When the pasta is nearly done, scoop out some of the hot pasta cooking water (it should be salted) and add a little to the pan. Drain the pasta and transfer it to the pan, then toss and finish cooking in the sauce, adding more cooking water as needed so the starch makes a silky creamy emulsion.
Taste and adjust: add reserved parsley and more chili if desired. Plate the spaghetti and, if you like, grate Parmesan on top. Serve immediately.
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