Originally from Naples, this is one of the simplest sauces for pasta — garlic, olive oil and herbs. The secret is not to let the garlic burn because it will become bitter. The color should be just this side of golden. Variations include one or two anchovy fillets, a sprinkle of fennel seeds or chopped fresh tomatoes. This is one of those dishes where less is truly more.
Spaghetti con aglio e olio
1/3 cup olive oil
6 to 8 garlic cloves, roughly chopped
pinch of hot pepper flakes
handful of Italian parsley, chopped
Saute garlic in olive oil over medium-low until it takes on a bit of color, about 2-3 minutes. Add hot pepper flakes as desired. Immediately add drained, freshly cooked pasta [spaghetti or spaghettini is best], along with a little pasta cooking water. Cook for 2 more minutes, stirring occasionally. Remove from heat, fold in herbs and serve.
P.S. — I do eat more than pasta/beans/rice, by the way. Unfortunately I’ve never met a carb I didn’t like.