Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a classic Italian pasta dish that highlights the beauty of simplicity. With just a few ingredients—garlic, olive oil, and red pepper flakes—this dish brings bold flavors together in a way that feels both comforting and elegant. Perfect for a quick dinner or a late-night snack, Spaghetti Aglio e Olio is a go-to recipe for pasta lovers who appreciate the magic of easy-to-make meals with great taste. This dish is ready in under 30 minutes, making it ideal for busy nights when you want something both delicious and satisfying.

INGREDIENTS:

400g (14 oz) spaghetti

4 tablespoons extra virgin olive oil

6 cloves garlic, thinly sliced

1 teaspoon red pepper flakes (adjust to taste)

1/4 cup fresh parsley, chopped

Salt, to taste

Freshly ground black pepper, to taste

Grated Parmesan cheese (optional)

DIRECTIONS:

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

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the thinly sliced garlic to the skillet and sauté for 1-2 minutes, until the garlic is golden brown and fragrant. Be careful not to burn it.

Add the red pepper flakes to the garlic and cook for an additional 30 seconds.

Once the pasta is cooked, drain it and add the spaghetti to the skillet with the garlic oil. Toss the pasta to coat it evenly in the oil.

Gradually add reserved pasta water, a little at a time, to help create a silky sauce that coats the pasta. You may not need the full cup of water, so add it to achieve your desired consistency.

Season with salt and freshly ground black pepper to taste.

Remove from heat and stir in the fresh parsley.

Serve the Spaghetti Aglio e Olio immediately, with optional grated Parmesan cheese on top.