Spaghetti Aglio e Olio

Ingredients

• 1 lb dry spaghetti
• 2/3 cup extra virgin olive oil
• 8 cloves garlic, thinly sliced
• 1 tsp red pepper flakes
• 1 tbsp kosher salt, for pasta water
• 1/3 cup chopped flat-leaf parsley
• 1/2 cup finely grated parmesan (optional, for serving)
• 1 lemon, cut into wedges (optional, for serving)

Instructions

1. Bring a large pot of water to a rolling boil and stir in the salt so the water tastes clearly salty.
2. Add the spaghetti and cook according to the package time minus 1 minute; check a strand for doneness, it should be tender but still have a firm bite in the very center.
3. While the pasta cooks, combine the olive oil and sliced garlic in a large, cold skillet, then place it over medium-low heat so the garlic warms up gradually with the oil.
4. Cook for 4 to 5 minutes, stirring frequently and watching closely, until the garlic turns a light gold color; immediately remove the skillet from the heat if it starts to brown too fast, since burnt garlic tastes bitter and cannot be fixed.
5. Stir in the red pepper flakes and let them sizzle in the warm oil for about 20 seconds.
6. Just before draining, reserve 1 cup of the starchy pasta cooking water using a heatproof measuring cup.
7. Drain the spaghetti and add it directly to the skillet with the garlic oil, along with about 1/2 cup of the reserved pasta water.
8. Return the skillet to medium-low heat and toss constantly with tongs for 1 to 2 minutes, letting the pasta absorb the oil and water together into a light, glossy coating; add more pasta water a tablespoon at a time if it looks dry.
9. Remove from heat, stir in the chopped parsley, and taste for salt, adding a small pinch if needed.
10. Serve immediately in warmed bowls with parmesan and lemon wedges on the side, if using.

Tips

Why You'll Love This

• Just four core pantry ingredients
• Ready in 20 minutes, ideal for a late-night dinner
• Naturally vegan and endlessly customizable with add-ins

Nutrition

Nutrition values are estimated per serving based on the ingredients used.