20-minute garlic spaghetti

This is the meal you cook from a box of spaghetti and a head of garlic. No sauce jar. The pasta water makes the oil cling. Parsley is the only fresh thing, and you can skip it.

Ingredients

• 12 oz spaghetti
• 6 cloves garlic
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 bunch parsley
• Salt

A handful of grated cheese if it is already in the fridge. Anchovies if you keep a tin. Neither is in the scored list, so they will not block a match.

Method

1. Boil the spaghetti in well-salted water until just shy of done. Save a cup of the pasta water.
2. Meanwhile, warm the olive oil in a wide skillet over medium-low. Slice the garlic and cook until pale gold, not brown, 3 to 4 minutes. Stir in the chili flakes.
3. Lift the pasta into the skillet with a splash of pasta water. Toss until the oil clings and the spaghetti looks sauced, 1 to 2 minutes.
4. Chop the parsley, toss it through, and eat immediately.

Why it works in PantryZero

Spaghetti, garlic, oil, chili flakes, and salt are almost all staples. If they are on your shelf, this recipe is the definition of Make Now. Parsley is the only likely grocery-list line.