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a twirl of glossy garlic spaghetti flecked with red pepper and fresh parsley in a wide horizontal shot, plated in a shallow white bowl with a fork resting alongside on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Spaghetti Aglio e Olio

Tender spaghetti twirled in olive oil, garlic, a hint of crushed red pepper, and fresh parsley.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 6 tbsp olive oil
  • 6 cloves garlic thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley chopped
  • salt to taste
  • 1/2 cup grated Parmesan optional

Method
 

  1. Boil the spaghetti in well-salted water until al dente, then reserve 1 cup of pasta water before draining.
  2. Warm the olive oil in a large skillet over medium-low and add the sliced garlic and red pepper flakes.
  3. Cook gently until the garlic is just golden and fragrant, about 2 minutes, watching so it doesn't burn.
  4. Add the drained pasta and a splash of reserved water, tossing until everything is glossy and coated.
  5. Stir in the parsley, season with salt, and finish with Parmesan if you like.

Notes

Keep the heat low so the garlic turns golden, not bitter.