Spaghetti Aglio e Olio

 

Spaghetti Aglio e Olio

Ingredients:

• 8 oz (225g) spaghetti

• 4–6 cloves garlic, thinly sliced

• ¼ cup (60ml) extra-virgin olive oil

• ½ tsp red pepper flakes (adjust to taste)

• Salt, to taste

• Fresh parsley, chopped (about 2 tbsp)

• Freshly grated Parmesan cheese (optional)

• Pasta water (reserve ½ cup)

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Instructions:

1. Boil the Pasta:

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

   • Cook spaghetti until al dente (usually 8–9 minutes).

   • Reserve ½ cup of the pasta water, then drain the pasta.

2. Prepare the Garlic Oil:

   • While pasta is cooking, heat olive oil in a large skillet over medium-low heat.

   • Add the sliced garlic and sauté slowly until golden and fragrant (about 3–4 minutes). Don’t let it burn.

   • Stir in red pepper flakes and cook for 30 seconds more.

3. Combine Pasta and Sauce:

   • Add the cooked spaghetti to the skillet.

   • Toss well to coat the pasta in the garlic oil.

   • If it looks dry, add a splash of the reserved pasta water to help it emulsify and create a light sauce.

4. Finish and Serve:

   • Stir in chopped parsley.

   • Season with extra salt if needed.

   • Serve hot, optionally topped with grated Parmesan and a drizzle of olive oil.