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1
Bring a large pot of water to a boil and salt it.
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2
Meanwhile, combine the garlic, oil, and a pinch of salt in a small skillet over medium-low heat.
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3
Allow the garlic to simmer, shaking the pan occasionally, until it turns golden; do not allow it to turn dark brown.
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4
When the water boils, cook the pasta until it is tender but firm.
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5
When it is done, drain it, reserving a bit of the cooking water.
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6
Reheat the garlic and oil mixture briefly if necessary.
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7
Dress the pasta with the sauce and parsley, if using, adding a little more oil or some of the cooking water if it seems dry.
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8
If you have a moderately well-stocked pantryfor example, if you have some olives, capers, chickpeas, dried chiles, canned tomatoes, and so onyou can make any of these delicious variations in less than a half hour.
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9
Add a couple of dried chiles to the oil along with the garlic.
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10
Discard before tossing with the pasta.
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11
Alternatively, sprinkle the pasta with hot red pepper flakes or pass some at the table.
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12
Add 1 cup cooked, drained chickpeas to the garlic-oil mixture about a minute before tossing with the pasta.
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13
Add 1 to 2 tablespoons capers to the garlic-oil mixture about a minute before tossing with the pasta.
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14
Add 1/4 to 1/2 cup minced pitted black olives (preferably imported) to the garlic-oil mixture about a minute before tossing with the pasta.
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15
Add a mixture of about 1 cup fresh herbs to the pasta when tossing it with the garlic-oil mixture.
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16
You probably will need more olive oil or some of the pasta-cooking water.
