Spaghetti Aglio e Olio

Ingredients

• 8 oz spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1/3 cup fresh parsley, chopped
• 1 tablespoon kosher salt (for pasta water)
• 1/2 cup Parmesan cheese, grated (optional)
• 1/2 teaspoon salt, plus more to taste

Instructions

1. Bring a medium pot (4 to 6 quarts) of water to a boil and stir in the tablespoon of kosher salt.
2. Add the spaghetti and cook until 1 minute less than the package's suggested al dente time; the noodle should still have a firm bite when tasted.
3. While the pasta cooks, pour the olive oil into a large cold skillet and add the sliced garlic before turning on the heat - starting the garlic in cold oil lets it infuse the oil slowly without scorching.
4. Turn the heat to medium-low and cook the garlic gently for 4 to 5 minutes, stirring occasionally, until it turns pale golden and smells fragrant and toasty. Watch it closely in the final minute, since garlic can go from golden to burnt and bitter in seconds.
5. As soon as the garlic reaches pale gold, add the red pepper flakes and stir for 15 seconds, then immediately turn off the heat to stop the cooking.
6. Just before draining the pasta, scoop out and reserve 3/4 cup of the starchy pasta cooking water.
7. Drain the spaghetti and add it directly to the skillet with the garlic oil, along with 1/2 cup of the reserved pasta water.
8. Turn the heat back on to medium and toss the pasta vigorously with tongs for 1 to 2 minutes, letting the starchy water and oil combine into a light, glossy sauce that clings to the noodles rather than pooling at the bottom.
9. Add more pasta water a tablespoon at a time if the pan looks dry, until the spaghetti glistens evenly.
10. Remove from heat, stir in the chopped parsley, and taste for salt, adding more if needed. Serve immediately, with Parmesan on the side if desired.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.