Spaghetti aglio e olio at Bulgarini is a stripped-down pasta built on garlic gently sautéed in olive oil, chili flakes, and parsley tossed with long noodles. The kitchen’s focus on fresh pasta and good olive oil makes this simple combination feel more substantial than its short ingredient list suggests. Each forkful brings a slick coating of garlicky oil, a mild heat from the chili, and a touch of herbaceous brightness. Guests who prefer lighter, non-tomato sauces often choose this as a satisfying yet restrained option.