Ingredients:
- 1 pound Elbow Macaroni (Gomiti) or small shells
- 1/2 cup Extra Virgin Olive Oil (EVOO)
- 8 cloves Garlic, peeled and thinly sliced
- 1 teaspoon Red Pepper Flakes (Chilli Flakes)
- Approx. 1 cup Reserved Pasta Water
- 1/2 cup packed Fresh Parsley, chopped
- Fine Sea Salt, To taste
- Freshly Ground Black Pepper, To taste
Instructions:
- Prepare the Aromatics: Slice the garlic very thinly and roughly chop the parsley. Set aside.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook until 2 minutes shy of al dente (check package directions).
- Reserve Water: Before draining, use a mug or ladle to reserve at least 1 cup (240ml) of the starchy cooking water.
- Drain: Drain the macaroni and set aside immediately. Do not rinse the pasta.
- Infuse the Oil (Crucial Step): Place the large sauté pan over the lowest heat setting. Add the EVOO and the sliced garlic.
- Slow Sizzle: Allow the garlic to gently sizzle in the oil for 4 to 6 minutes. The goal is to deeply infuse the oil until the garlic slices are golden blonde, not brown or crispy.
- Add Heat: Once the garlic is golden blonde, stir in the chilli flakes and cook for 30 seconds until fragrant. Remove the pan from the heat briefly to stop the cooking process.
- Toss the Pasta: Add the nearly-cooked macaroni directly into the pan with the infused oil and return the pan to medium heat. Toss well to coat.
- Create the Sauce (Emulsification): Add about 1/2 cup (120ml) of the reserved pasta water to the pan. Stir vigorously or toss the pan aggressively. The starch in the water, combined with the oil, will thicken slightly to create a glossy, clinging sauce.
- Adjust Consistency: Continue cooking for 1-2 minutes until the pasta is perfectly al dente and the sauce coats the macaroni beautifully. If the sauce is too thick, add another splash of pasta water.
- Final Seasoning: Taste and adjust the salt and pepper. Stir in the chopped fresh parsley just before serving.