Spaghetti Aglio e Olio
Spaghetti tossed with garlic-infused olive oil and red pepper flakes. Finished with fresh parsley and optional cheese, this simple pasta develops its flavor through slow garlic infusion.
Ingredients
Method
Fill a large pot with water, add salt, and bring to a boil.
Add spaghetti to boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
While pasta cooks, heat 0.75 cup olive oil in a large skillet over medium-low heat.
Add sliced garlic and red pepper flakes to the warm oil. Cook gently for 2–3 minutes, stirring occasionally, until garlic is fragrant and just beginning to turn light golden. Do not brown.
Add drained pasta to the skillet with garlic oil. Toss to coat, adding pasta water a few tablespoons at a time until sauce clings to strands and reaches desired consistency.
Remove from heat. Stir in fresh parsley and lemon zest if using. Season with salt to taste.
Divide among plates. Top with grated Parmesan and additional red pepper flakes if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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