For “fendie night,” when I’m not ordering a cheeseburger or digging into leftovers, I love making 10 minute pasta dishes. Aglio e olio is simply garlic and olive oil, but with the addition of nutty pine nuts, tons of fresh parsley, and a hefty pinch of red pepper flakes, this dish sings with comfort and simplicity — each strand coated with slick and spicy olive oil. If you don’t have pine nuts, chopped walnuts will do in a pinch.
To make it, add a big glug of olive oil to a wide skillet, along with three or four chopped garlic cloves, a big pinch of red pepper flakes, and a small handful of pine nuts. Turn the heat to medium low and let everything come to heat together (this really infuses the olive oil and cuts the sharpness of the garlic). Meanwhile, add lots of salt to a pot of water and bring to a boil. Chop a ton of parsley, more than you think is necessary.
Keeping a close eye on your olive oil garlic mixture –you don’t want it to brown too much — boil spaghetti until al dente, and in the last minute or so, scoop out about 1/3 cup of the starchy pasta water and add it to the skillet. Turn the heat up until the liquid is in a steady simmer. When the pasta is ready, drag it directly into the olive oil mixture with tongs, throw in the parsley, and toss until the spaghetti has absorbed the liquid. Plate, serving with lots of parmesan.