Spaghetti Aglio e Olio
Italian · Pasta · 30 min · 4 servings
Ingredients
- 12 oz spaghetti
- 1/3 cup extra‑virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté, stirring frequently, until it turns golden and fragrant, about 2 minutes—be careful not to let it burn.
- Add the red pepper flakes to the oil and garlic, stirring for 30 seconds to release their heat.
- Add the drained spaghetti to the skillet, tossing to coat the noodles evenly with the garlic‑oil mixture.
- Pour in about 1/3 cup of the reserved pasta water and continue tossing; add more water as needed to create a light sauce that clings to the pasta.
- Stir in the chopped parsley and season generously with salt, mixing until everything is well combined.
- Remove from heat, sprinkle the grated Parmesan over the top, give a final toss, and serve immediately.
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