Spaghetti Aglio e Olio

Ingredients

• 1 lb spaghetti (dry)
• 0.5 cup extra-virgin olive oil (high quality recommended)
• 8 garlic (cloves, thinly sliced)
• 0.5 tsp red pepper flakes (adjust for heat preference)
• 0.25 cup fresh parsley (finely chopped)
• kosher salt (for pasta water and to taste)
• black pepper (freshly ground, to taste)
• 0.25 cup parmesan cheese (freshly grated, optional for serving)

Steps

1. 1

   Bring a large pot of heavily salted water to a boil.

2. 2

   Add the spaghetti to the boiling water and cook according to package directions until just al dente.

3. 3

   While the pasta cooks, combine the olive oil and sliced garlic in a large cold skillet.

4. 4

   Turn the heat to medium and cook the garlic, stirring frequently, until it is fragrant and turns a light golden brown, about 3-5 minutes. Do not let it burn.

5. 5

   Stir in the red pepper flakes and cook for another 30 seconds to infuse the oil.

6. 6

   Reserve about 1/2 cup of the starchy pasta cooking water, then drain the spaghetti.

7. 7

   Add the drained spaghetti and the reserved pasta water to the skillet with the garlic oil.

8. 8

   Toss the pasta vigorously over medium heat until the oil and water emulsify into a light sauce that coats the noodles.

9. 9

   Remove from heat and stir in the chopped parsley. Season with additional salt and black pepper to taste.

10. 10

    Serve immediately, topped with grated parmesan cheese if desired.

Notes

Be careful not to burn the garlic, as it will turn bitter. Starting the garlic in cold oil helps it cook evenly and infuse the oil thoroughly without scorching.

Nutrition per serving

• main
• pasta
• vegetarian
• quick-meal
• dinner
• easy
• classic