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spaghetti aglio e olio twirled in a wide shallow bowl shot horizontally, glossy garlicky strands flecked with chili and parsley, a fork and linen napkin on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Spaghetti Aglio e Olio

Spaghetti with chili flakes, fresh parsley, and olive oil with garlic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 6 cloves garlic thinly sliced
  • 0.33 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.25 cup chopped parsley

Method
 

  1. Boil spaghetti in salted water until al dente, reserving a cup of pasta water.
  2. Warm olive oil over low heat and gently cook the garlic until pale gold.
  3. Stir in red pepper flakes and cook 30 seconds.
  4. Add drained pasta and a splash of pasta water, tossing to coat.
  5. Fold in parsley, season with salt, and serve.

Notes

Don't let the garlic brown or it turns bitter; low and slow is the trick.