1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic cloves
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
Remove the pan from the heat and top with the fresh herbs.
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