Aglio e Olio

Ingredients

Spaghetti

12 ounces

Olive oil

1/2 cup

Garlic

6 cloves, thinly sliced

Red pepper flakes

1 teaspoon (adjust to taste)

Salt

to taste

Black pepper

to taste

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, freshly grated (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn the garlic, as it can become bitter.
3. Add the drained spaghetti to the skillet and toss to coat the pasta in the garlic-infused oil. If the pasta seems dry, gradually add reserved pasta water until desired consistency is reached.
4. Season with salt and black pepper to taste. Remove from heat.
5. Sprinkle the dish with freshly grated Parmesan cheese and chopped parsley. Toss again to combine all the ingredients.
6. Serve immediately while hot, with extra Parmesan on the side if desired.