Yummy Spaghetti Aglio e Olio

Ingredients

  • 12 oz spaghetti
  • 1/3 cup extra-virgin olive oil
  • 6-8 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes adjust to taste
  • Salt to taste
  • 1/4 cup fresh parsley chopped
  • 1/2 cup grated Parmesan cheese optional, for serving
  • Lemon zest optional, for garnish

Instructions

  • Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
  • Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until it turns golden brown and becomes fragrant, about 2-3 minutes. Be careful not to burn the garlic as it can become bitter.
  • Add Red Pepper Flakes: Stir in the red pepper flakes and cook for an additional 30 seconds.
  • Combine Pasta and Sauce: Add the drained spaghetti to the skillet with the garlic and oil. Toss the pasta to coat it evenly with the oil and garlic. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
  • Season and Garnish: Remove the skillet from heat. Stir in the chopped fresh parsley and season with salt to taste. If desired, sprinkle with lemon zest for a fresh, zesty flavor.
  • Serve: Serve the Spaghetti Aglio e Olio hot, topped with grated Parmesan cheese if desired.

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