Instructions

1. Boil a pot of water with a generous pinch of salt, and add pasta. You can follow instructions on the pasta box.
2. While pasta is cooking, heat 3 to 4 tablespoons of Olive oil, and add garlic. I like garlic, sliced, but you can slice it or crush it. Turn the heat to medium-low. We do not want to burn the garlic, just lightly toasted. When the garlic is nearly golden, light golden preferably, add a pinch of crushed chili -It is not necessary, but it is very good. Keep stirring or moving the garlic to prevent it from burning. You would add chili flakes toward the end of toasting because you want the flavor, not the bitterness. So cook for about 20-30 seconds.
3. As soon as the pasta is al dente, using a large fork or kitchen tongs, transfer it to the skillet with the roasted garlic, chili flakes, and oil. Then add a couple of tablespoons of the pasta water and dried parsley, then cook it all together over medium heat, stirring and tossing rapidly, to emulsify the oil with the starchy pasta water.
4. You may use grated parm cheese if you wish, but it is not necessary.