Bring a large pot of salted water to a rolling boil, tasting it to ensure it’s salty like the sea. Add the pasta and cook until just al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
While the pasta cooks, finely chop the garlic and roughly tear or chop the fresh basil to release their fragrant oils and flavors.
Heat the olive oil in a deep skillet over medium heat until it shimmers and begins to gently bubble. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Immediately add the chopped basil to the skillet, stirring quickly to release its aroma without overcooking, about 10-15 seconds.
Once the pasta is al dente, reserve 1 cup of the starchy pasta water and then drain the pasta, setting it aside.
Transfer the drained pasta to the skillet with the garlic and basil, tossing gently to coat the noodles in the fragrant oil.
Pour in about half of the reserved pasta water, stirring to loosen the sauce and help it cling to the pasta, creating a silky coating.
Season with salt to taste, and if desired, sprinkle with chili flakes for a spicy kick, tossing everything together until well coated and glossy.
If the sauce seems too thick, add a splash more of the reserved pasta water until it reaches your desired silky consistency.
Give everything one last toss, making sure the basil stays vibrant and the pasta is evenly coated with the fragrant, chaotic sauce.
Serve immediately, garnished with extra basil if desired, and enjoy this loud, flavorful, rebellious pasta dish!
