Few pasta dishes are as satisfying as a bowl of perfectly sauced spaghetti, and this garlic-and-olive-oil classic delivers that restaurant-quality result with just a handful of pantry staples. The magic here is in the technique — gently coaxing sliced garlic to a pale golden in good olive oil, then building a glossy, emulsified sauce using starchy pasta water. Every strand ends up coated in that silky, fragrant oil rather than leaving a puddle at the bottom of the bowl. For anyone navigating grain sensitivities, this dish is naturally free of rye and any of its derivatives — the ingredient list is refreshingly short and straightforward, so there's no need to scrutinize labels or worry about hidden grains sneaking in. A handful of fresh parsley brightens the whole thing at the end, and a shower of Parmesan (if you're using it) adds a salty, nutty finish that makes it feel genuinely indulgent. It all comes together in one pot and one skillet, which means less cleanup and more time enjoying dinner.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente — tender but with a firm, chalky center — according to the package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the spaghetti.
While the pasta cooks, heat 1/4 cup of the olive oil in a large skillet or wide sauté pan over medium-low heat. Add the garlic slices in a single layer and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — the slices can go from golden to bitter quickly.
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