Spaghetti Aglio e Olio (Print Version)
# Ingredients:
01 -
12 oz spaghetti.
02 -
1/4 cup extra virgin olive oil.
03 -
6-8 garlic cloves, thinly sliced.
04 -
1 tsp red pepper flakes (or more, to taste).
05 -
Salt and pepper to taste.
06 -
1/2 cup fresh parsley, chopped (optional).
07 -
Freshly grated Parmesan cheese (optional).
08 -
Lemon wedges (optional for serving).
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining, then set the pasta aside.
02 -
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
03 -
Add the sliced garlic and sauté for 2-3 minutes, or until the garlic is golden and fragrant, being careful not to burn it.
04 -
If using, add the red pepper flakes and sauté for an additional 30 seconds.
05 -
Add the cooked spaghetti to the skillet with the garlic and olive oil. Toss to coat the pasta with the garlic-infused oil.
06 -
If the pasta seems too dry, add a splash of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
07 -
Season with salt and pepper to taste. Toss in the chopped parsley, if desired, and top with freshly grated Parmesan cheese and a squeeze of lemon, if preferred.
08 -
Serve immediately, garnished with extra parsley, red pepper flakes, or lemon wedges.
# Notes:
01 -
Prep Time: 5 minutes.
02 -
Cook Time: 15 minutes.
03 -
Total Time: 20 minutes.
04 -
Servings: 4.