Effortless Ina Garten Midnight Pasta (Print Version)

# Ingredients:

→ Pasta Part

01 - Kosher salt
02 - 1 pound spaghetti, dried (DeCecco is a great choice)

→ Garlic Sauce Section

03 - 8 big cloves of garlic, sliced thin
04 - 1/3 cup olive oil (get a good one!)
05 - 1/2 cup parsley, chopped small
06 - 1 cup freshly grated Parmesan cheese, plus extra for topping later
07 - 1/2 teaspoon red pepper flakes, crushed

# Instructions:

01 - Start by boiling a big pot of water. Toss 2 teaspoons of kosher salt into the water, then throw in your spaghetti. Cook it until it's just firm enough to bite, like the package says. Scoop out about a cup and a half of the pasta water before you drain it—don’t lose this, it’s gold for your sauce!
02 - While your pasta’s boiling away, heat up a large pan (about 12 inches works). Pour in the olive oil and warm it on medium. Stir in the sliced garlic and keep it moving in the oil for around 2 minutes. Watch for it to smell great and get a little golden along the edges—but don’t let it burn!
03 - As soon as your garlic is looking golden, sprinkle over the crushed red pepper flakes. Stir for 30 seconds more, letting the oil soak up that fiery color and flavor.
04 - Pour the reserved pasta water carefully into the pan (it might splash a bit!). Stir well and bring everything to a boil. Once it’s bubbling, lower the heat and add a teaspoon of salt. Let it simmer for 5 minutes to cook down until it thickens up just a little.
05 - Grab the drained pasta and toss it straight into the pan with your garlic oil sauce. Use your tongs to make sure every piece of spaghetti gets a good coat of that tasty sauce.
06 - Take the pan off the heat and sprinkle on the Parmesan and chopped parsley. Toss everything together until the cheese starts melting into the sauce, making the pasta all creamy.
07 - This is the trick! Let the whole thing rest for about 5 minutes. The pasta will absorb the sauce as it sits, making it even more flavorful. Taste it and adjust the salt if it needs it. Dish it out into bowls and finish with a little more Parmesan on top.

# Notes:

01 - People call this "midnight pasta" because it’s perfect for late-night cravings and made with what you’ve got in your pantry.
02 - Since olive oil adds so much flavor here, go for the highest quality you can.
03 - Adjust how much crushed red pepper you use to match your spice level—use less for mild, or crank it up for more heat.
04 - Freshly grated Parmesan is a must—it melts way better and tastes far more awesome than the pre-shredded kind.

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