Spaghetti Aglio e Olio

🔥 Prep

• Measure out 200g of spaghetti.
• Peel and thinly slice 4 garlic cloves.
• Roughly chop 2 tbsp of fresh parsley.
• Measure 1 tsp of red chili flakes.
• Measure 1 tsp of salt.

🔥 Cook

• 1. Bring a large pot of water to a boil, add a generous pinch of salt, then cook the 200g spaghetti according to package directions until al dente (about 8-10 minutes), reserving 1 cup of pasta water before draining.
• 2. While the pasta cooks, heat 4 tbsp of olive oil in a large skillet over medium heat.
• 3. Add the sliced garlic to the oil and sauté for 1-2 minutes until fragrant and just beginning to turn golden, being careful not to burn it.
• 4. Stir in the 1 tsp of red chili flakes and cook for 30 seconds to release their aroma.
• 5. When the pasta is done, transfer it directly from the pot to the skillet (or add drained pasta to the skillet) and toss to coat in the garlic‑oil mixture.
• 6. Add the reserved pasta water a little at a time, tossing continuously, until the sauce lightly coats the strands (about 2-3 minutes).
• 7. Season with the 1 tsp of salt (adjust to taste) and the chopped parsley, tossing for another 30 seconds to distribute evenly.
• 8. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Plate the spaghetti in warm bowls or plates.
• Garnish with an extra sprinkle of chopped parsley and, if desired, a pinch of red chili flakes.
• Optional: add a grind of fresh black pepper or a sprinkle of grated Pecorino Romano.
• Serve immediately with a simple green salad dressed with lemon vinaigrette and crusty bread on the side.