This dish, with its simplicity, verges on the sublime. If done correctly, it will bring great joy and happiness to you and the people you share it with.

The secret to this dish is to infuse the olive oil with the garlic. Start by coarsely mincing about 5 or 6 garlic cloves, more if you like. Then, using a garlic press, press the garlic into a sauce pan. Pressing the garlic will release the juices, allowing the flavors to diffuse throughout the oil.


Pour olive oil into the sauce pan, enough to cover the bottom and all the garlic. Err on the side of more oil, since any excess oil will magically stay in the sauce pan anyway. Stir the mixture with a wooden spoon. Let the mixture stand while you cook the spaghetti, allowing the flavors to meld.

Bring a large pot of salted water to boil. The water MUST BE SALTED!. Don't ruin the dish by not salting the water.


Place the spaghetti in the boiling water. Usually, a pound of dry spaghetti feeds four. A portion of the spaghetti may stick out of the water. As the spaghetti softens, coax the part that is sticking out underwater.

Don't abandon the spaghetti. Separate the noodles from one another. Once you have assured yourself that the noodles are not sticking to each other, let it be. Cooking time is about 9-11 minutes, depending on the variety. Don't overcook the noodles.

Drain the noodles using a colander. As the noodles drain, heat the olive oil and garlic on high, bringing the garlic to a boil, stirring as you go. This will mellow the flavor of the garlic. Be sure not to burn the garlic. Turn off the heat and add the noodles. Mix so the oil covers the noodles. Serve using spaghetti tongs, this will leave any excess oil in the pan.

Top generously with grated parmesan or romano cheese.

Serve with an chilled dry Italian white wine, one that will complement the spiciness of the dish. For example a Pinot Grigio. And, bread.

Makes my mouth water, just thinking about it.