Spaghetti Aglio e Olio

A classic Italian pasta that is simple, flavorful, and made with just a few pantry ingredients.

Serves: 3–4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 12 oz spaghetti

• 1/3 cup extra-virgin olive oil

• 4–6 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes (optional)

• Salt, for pasta water

• 1/4 cup chopped fresh parsley (optional)

• Freshly grated Parmesan cheese (optional)

Instructions

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

2. Prepare the garlic oil.
   While the pasta cooks, heat olive oil over medium-low heat in a large skillet. Add sliced garlic and cook gently until fragrant and lightly golden (about 1–2 minutes). Be careful not to burn it.

3. Add heat.
   Stir in the red pepper flakes and cook for about 30 seconds.

4. Combine.
   Add the drained spaghetti to the skillet and toss to coat in the garlic oil. Add a splash of reserved pasta water if needed to help the sauce coat the noodles.

5. Finish.
   Toss with chopped parsley and season with salt if needed.

6. Serve.
   Plate immediately and top with Parmesan if desired.

Tip: The key to this dish is gently cooking the garlic in good olive oil—this creates the simple but rich sauce that coats the pasta.