A simple yet flavorful Spaghetti Aglio e Olio recipe, featuring garlic, olive oil, red pepper flakes, and fresh parsley, finished with Parmesan cheese.
1️⃣ Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until before it’s al dente, 2 mins less than package directions. Reserve 1/2 cup pasta water, then drain.
2️⃣ Meanwhile, a few minutes before the pasta is done cooking, heat the olive oil in a large skillet over medium low heat. Add the garlic and a sprinkle of salt. Cook, stirring constantly, until fragrant and lightly golden, 1 to 2 mins. Do not let it brown.
3️⃣ Add the red pepper flakes and stir for about 30 seconds to bloom in the oil.
4️⃣ Add the drained pasta to the skillet along with 1/4 cup pasta water and 1/4 tsp kosher salt. Increase heat to medium and toss continuously until the pasta finishes cooking and the sauce coats the pasta, about 1 to 2 mins. Add more pasta water as needed to keep it glossy and loose.
5️⃣ Remove from heat and toss in the parsley and a few grinds of black pepper. Taste and add more salt or red pepper flakes if desired.
6️⃣ Serve with a generous amount of freshly grated parm on top and enjoy!
