Spaghetti Aglio e Olio

Italian · 20 min · vegetarian

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Ingredients

• 12 oz spaghetti
• 6 cloves garlic, thinly sliced
• 1/3 cup olive oil
• 1/2 tsp red pepper flakes
• 1/3 cup flat-leaf parsley, chopped
• 1/2 cup parmesan, grated
• to taste kosher salt
• to taste black pepper

Method

1. Boil salted water; cook spaghetti to al dente. Reserve 1 cup pasta water before draining.
2. Meanwhile, warm olive oil in a wide skillet over medium-low. Add garlic; cook until just golden (3–4 min).
3. Add red pepper flakes; swirl 10 seconds. Pour in 1/2 cup pasta water — it'll sizzle and emulsify.
4. Add drained pasta, toss to coat. Add parsley, parmesan, salt, pepper. Splash more pasta water if dry. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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