Aglio, Olio, e Zenzero (Spaghetti with Garlic, Olive Oil, and Ginger)

(from Loukie Werle's "Italian Country Cooking")

The first meal we made in our new apartment was bolognese, but this was the second: a twist on aglio e olio that adds ginger. This was good on its own, and would make an even better accompaniment to a main meat (steak/chicken) dish. And, of course, it's fast, inexpensive, and easy.

(I also have to gush for a minute about our new kitchen table/shelving from Ikea, and how the lighting in this kitchen is somehow less yellow than before - hooray!)

1 tbsp or so dried parsley (handful of chopped fresh, if ya have it)
1/3 cup extra virgin olive oil
4 large cloves of garlic, finely chopped
1/4 tsp red chili flakes
1-3 tbsp fresh ginger, finely chopped
1 lb spaghetti rigati or other similar pasta

Start a pot of salted water boiling. Then combine the parsley, olive oil, garlic, chili flakes, and ginger in a large pan and cook over low heat until garlic is golden - don't let it brown/burn. Cook the spaghetti in the boiling water until al dente, then scoop out a cup of the pasta water and reserve before draining the pasta. Add the pasta right to the ingredients in the pan and mix, adding pasta water gradually if it gets dry. Done!