Ingredients

• 1 pound spaghetti

• ½ cup olive oil

• ½ teaspoon red pepper flakes (or more to taste)

• 8 cloves garlic, thinly sliced

• ½ cup freshly chopped parsley

• Salt, to taste

• Grated parmesan cheese, for sprinkling

Steps

1. Place a large pot of water on the stove, turn the heat on high and cover with a lid

2. Remove the lid when the water is boiling

3. Add 1 pound of uncooked spaghetti to the boiling water

4. Cook the spaghetti until al dente according to the packaging directions, stirring periodically

5. In a separate saute pan, pour in a ½ cup of olive oil

6. Add all the thinly sliced garlic and a ½ teaspoon of hot red pepper flakes (or more to taste)

7. Turn the heat on medium to lightly saute the garlic and infuse the oil with the pepper and garlic flavors

   1. Be careful to not let the garlic burn

8. A couple minutes before the pasta is done cooking, spoon off 1 cup of the starchy pasta water in a heat safe cup and set aside

9. Pour about ¾ cup of the pasta water to the oil and garlic and stir to incorporate

10. Continue to heat until the liquid to comes to a simmer and has reduced by a third

11. Drain the al dente cooked spaghetti 

12. Add the spaghetti to the pan with the oil, pasta water and garlic

13. Then toss to thoroughly combine and coat the spaghetti with the oil and garlic

14. Add 4 heaping tablespoons of finely chopped parsley to the aglio e olio and toss to distribute the parsley amongst the spaghetti 

15. Season the pasta with some salt to taste and toss again 

16. If needed, add another small splash of the reserved pasta water to the pan and toss once more to combine

17. Serve in small bowls and sprinkle some grated parmesan cheese on top of the pasta

Click here for printer friendly version