INGREDIENTS:
1/2 pound (225g) spaghetti
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup extra-virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
INSTRUCTIONS:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente (usually about 7-9 minutes).
Prepare Garlic and Oil Mixture: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
Combine Pasta and Garlic Oil: When the pasta is done, drain it well, reserving about 1/2 cup of the pasta cooking water. Add the drained spaghetti directly to the skillet with the garlic and oil. Toss well to coat the pasta evenly. If the pasta seems dry, add a little of the reserved pasta cooking water to moisten.
Season and Finish: Season the pasta with salt and freshly ground black pepper to taste. Add chopped parsley and toss again.
Serve: Divide the pasta among serving plates. If desired, sprinkle with grated Parmesan cheese before serving.
Note: Spaghetti Aglio e Olio is best served immediately while hot.
Enjoy your meal!
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