Spaghetti Aglio e Olio

Units:
Servings: Prep Time: 5 Cook Time: 15

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
  2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and sauté until it is golden brown, being careful not to burn it.
  3. Add the red pepper flakes to the pan and stir well.
  4. Drain the spaghetti, reserving 1 cup of the pasta water.
  5. Add the drained spaghetti to the pan with the garlic and oil, tossing to coat the pasta with the oil.
  6. If the pasta seems dry, gradually add a bit of the reserved pasta water until the desired consistency is reached.
  7. Add salt to taste, and stir in the chopped parsley.
  8. Serve immediately with grated Parmesan cheese on top, if desired.

Dietary Tags

Recipe By:

Chef AI

Spaghetti Aglio e Olio

Ingredients

  • 400g spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • Salt, to taste
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving (optional)

Directions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
  2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and sauté until it is golden brown, being careful not to burn it.
  3. Add the red pepper flakes to the pan and stir well.
  4. Drain the spaghetti, reserving 1 cup of the pasta water.
  5. Add the drained spaghetti to the pan with the garlic and oil, tossing to coat the pasta with the oil.
  6. If the pasta seems dry, gradually add a bit of the reserved pasta water until the desired consistency is reached.
  7. Add salt to taste, and stir in the chopped parsley.
  8. Serve immediately with grated Parmesan cheese on top, if desired.