Spaghetti Aglio e Olio

ingredients you already have

Servings: 4 | Prep: 10 min | Cook: 20 min | Total: 30 min

Tags: Italian, pasta, quick, vegetarian

Ingredients

• 400.0 g spaghetti (can use linguine or fettuccine as alternatives)
• 5.0 unit garlic cloves (sliced thinly)
• 60.0 ml olive oil (extra virgin preferred)
• 1.0 tsp red pepper flakes (adjust to taste for spice level)
• 15.0 g parsley (fresh, chopped)
• 50.0 g parmesan cheese (optional, for serving)
• 0.0 pinch salt (for pasta water)
• 0.0 pinch black pepper (freshly ground, to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and sauté until golden and fragrant, about 2 minutes. Be careful not to burn the garlic.
3. Add the red pepper flakes to the pan and stir for 30 seconds to release the flavours.
4. Reserve 120 ml of pasta water, then drain the spaghetti. Add the drained spaghetti to the pan with the garlic and oil.
5. Pour the reserved pasta water into the pan and toss the spaghetti until well coated and the liquid is mostly absorbed, about 2-3 minutes.
6. Season with salt and freshly ground black pepper to taste. Remove from heat and stir in the chopped parsley.
7. Serve immediately, with grated parmesan cheese on top if desired.