Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and cook the pasta until al dente, following package instructions. Drain the pasta and set aside.
Meanwhile, peel the garlic cloves and crush or finely chop them. Rinse the basil leaves and pat dry. Use a mortar and pestle or garlic press to gently mash the garlic with half of the basil until fragrant; set aside.
200 g spaghetti or pasta of choice
Heat the olive oil in a large skillet over medium-low heat. Once warm, add the crushed garlic and basil mixture. Sauté gently until the garlic is just golden and fragrant, about 1-2 minutes, stirring constantly.
200 g spaghetti or pasta of choice
Add the cooked pasta to the skillet with the garlic basil oil. Toss continuously to coat the pasta evenly, allowing the oil to cling to each strand and the herbs to infuse into the noodles. Cook for another 1-2 minutes until heated through.
200 g spaghetti or pasta of choice
Season with salt to taste, and if desired, sprinkle with grated Parmesan cheese. Toss once more to combine everything thoroughly. Serve immediately, garnished with additional basil leaves if desired.
200 g spaghetti or pasta of choice
