Easy Mediterranean Spaghetti Aglio e Olio Recipe

Ingredients

• 12 ounces spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Freshly grated Parmigiano-Reggiano, for serving

Instructions

1. In a large 6-quart pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat 1/2 cup of extra virgin olive oil in a 12-inch skillet over medium-low heat. Add the sliced garlic and cook gently until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter.
3. Add the red pepper flakes to the skillet and sauté for an additional 30 seconds, allowing the flavors to meld.
4. Add the drained spaghetti to the skillet, tossing well to coat the pasta in the garlic oil. If the pasta appears dry, add a little reserved pasta cooking water, one tablespoon at a time, to achieve desired consistency.
5. Remove from heat and stir in the chopped parsley. Season with salt to taste.
6. Serve immediately, garnished with freshly grated Parmigiano-Reggiano.