Peel and crush 3-5 cloves of garlic. Roughly chop the cloves and add them to a pan with enough olive oil to cover the bottom of your pan. Sauté slowly over medium low heat (just enough to hear a sizzle but not to brown the garlic).
Boil a fistful of dried Spaghettini pasta in heavily salted water. Boil until al dente, or to your desired doneness.
Remove the stems from about a half bundle’s worth of parsley, and finely chop. Add this to your hot oil and garlic when the pasta is about halfway cooked. Keep the heat low so you don’t scorch the parsley. Optionally, you can skip this step and use the parsley at the end, raw. (or go half cooked and half raw!)
Roughly chop 1 hot chili pepper and sauté it into your sauce. You can skip this step altogether if you don’t like the spice, or you can opt for dried chili flakes for a milder heat.
When the pasta is finished cooking, remove the pasta from the boiling water and drop it directly into your pan you cooked the oil and garlic in. Toss the pasta around until evenly mixed, and be sure to add some of that starchy pasta water to the mix if things seem a bit too dry. Season with freshly cracked black pepper.
Transfer the pasta to a serving dish, and top with torn fresh basil, or parsley, and as much Parmigiano-Reggiano cheese as your heart desires.
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