I start by peeling and thinly slicing the garlic and chopping the parsley. Measuring the chili flakes and olive oil before cooking keeps everything organized and makes the process seamless.

I bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente. I always taste a strand a minute before the package suggests—perfect texture makes all the difference.

While the pasta cooks, I heat olive oil in a skillet over medium heat. Adding garlic and red chili flakes gently prevents burning and allows the flavors to infuse the oil perfectly.

I drain the pasta, reserving a little pasta water, and toss it in the garlic-chili oil. Adding a splash of pasta water helps the sauce cling to the noodles.

Finally, I stir in fresh parsley and sprinkle with Parmesan if desired. I always serve it immediately while it’s warm and aromatic.