Classic Spaghetti Aglio e Olio

Ingredients

• 400 g spaghetti
• 0.5 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• 0.5 cup fresh parsley, chopped
• to taste salt
• 0.5 cup parmesan cheese, grated (optional)

Method

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Do not burn the garlic.

3. 3

   Stir in the red pepper flakes and remove the skillet from heat.

4. 4

   Add the drained spaghetti directly into the skillet with the garlic oil. Toss well to coat.

5. 5

   Add a splash of the reserved pasta water to create a light, silky emulsion. Toss in the fresh parsley and parmesan cheese if desired.

6. 6

   Season with salt to taste and serve immediately.