Place 6 cups of water into your stock pot with a generous amount of kosher salt and approximately 2 tablespoons of olive oil. The salt will help season each spaghetti noodle, and the olive oil will prevent the noodles from sticking together. Bring to a boil and place the noodles in the stockpot for about 1 minute less than the recommended time.
While the pasta is cooking, peel the garlic cloves and dice finely.
Bunch the parsley together and twist it together as if you’re rolling a cigar. Dice finely.
Once the pasta has boiled for about a minute less than the suggested cooking time, drain your stockpot and the noodles through your colander.
Place your empty stockpot on the stove with approximately 1/4 cup of olive oil. The entire bottom should be covered. Heat until shimmering.
Once the oil is shimmering, add your garlic. Saute for 2-3 minutes, stirring approximately every 30 seconds.
Add 1 teaspoon of crushed red pepper flakes to the oil and saute for 1 minute, stirring approximately every 15 seconds.
Add the drained pasta to the stockpot, stirring frequently.
Add the finely chopped parsley to the pasta along with cracked black pepper. Stir to incorporate.
