First, get your mise en place ready. Mince the garlic and chop the fresh parsley. Then, fill a large pot with water and bring it to a rolling boil. Adding salt at this stage will season the pasta from within and raise the boiling point slightly, making for more efficient cooking. I always season my pasta water until it tastes like the sea.

While the water heats, warm the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the minced garlic and chili pepper to the pan, cooking gently until the garlic is fragrant but not browned, which usually takes about 1-2 minutes. Then, add the sun dried tomatoes and continue to cook for another 3-4 minutes, allowing their flavors to meld and infuse the oil.

Once the water is boiling, add the spaghetti and cook it until it's very al dente, meaning it's almost done but still has a firm bite. This is crucial because it will finish cooking in the sauce. Before draining, reserve about 1/2 cup of the starchy pasta water. Transfer the spaghetti directly into the pan with the sun dried tomato mixture, adding 1/4 to 1/3 cup of the reserved pasta water.

Stir the pasta vigorously in the pan over medium heat, allowing it to absorb the sauce and the starchy pasta water to emulsify with the olive oil. This creates a glossy, flavorful coating on the pasta. Continue cooking until the water is mostly absorbed and the pasta is perfectly al dente. For best results, I give it a final toss off the heat with the fresh parsley right before serving.