Spaghetti Aglio e Olio: A Simple Italian Classic

 Ingredients:

12 oz (340 g) spaghetti

1/3 cup extra virgin olive oil

6-8 garlic cloves, thinly sliced

1/2 tsp red pepper flakes (adjust to taste)

Salt (for pasta water and seasoning)

Freshly ground black pepper (optional)

1/4 cup fresh parsley, chopped

Freshly grated Parmesan cheese (optional)

Directions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Prepare the Garlic Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté, stirring frequently, until the garlic turns golden brown and crispy (about 2-3 minutes). Be careful not to burn the garlic, as it will turn bitter.

Add Red Pepper Flakes: Once the garlic is golden, stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.

Toss the Pasta: Add the cooked, drained spaghetti to the skillet, along with about 1/2 cup of the reserved pasta water. Toss everything together until the pasta is coated in the garlic oil. If needed, add more pasta water to create a smooth, slightly glossy sauce.

Season and Garnish: Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and toss everything together one final time.

Serve: Serve the spaghetti hot, garnished with extra parsley and freshly grated Parmesan cheese, if desired.