Spaghetti Aglio e Olio
A quick and delicious pasta dish made with spaghetti, garlic, olive oil, and red pepper flakes, perfect for busy weeknights.
Ingredients
Pasta ingredients
- 200 g spaghetti
Sauce ingredients
- 4 cloves garlic, thinly sliced
- 1/4 cup olive oil Use good quality for best flavor.
- 1/4 teaspoon red pepper flakes Adjust to taste.
- Salt to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese (optional) Skip for a vegan dish.
Instructions
Cooking the Pasta
- Boil a pot of water and add a pinch of salt. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
Making the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden brown, about 2 minutes.
- Add the red pepper flakes and mix well. Then, add the drained spaghetti to the skillet and toss in the oil and garlic mixture.
- If the pasta seems dry, add some reserved pasta water a little at a time.
- Season with salt to taste. Remove from heat and stir in the fresh parsley.
Serving
- Serve warm with grated Parmesan cheese on top if desired. Add a sprinkle of extra parsley as a garnish.
Notes
To store leftovers, let the pasta cool completely and then place it in an airtight container. It can stay in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding some olive oil or water if it seems dry. You can add cooked shrimp or chicken for extra protein or toss in vegetables like spinach or cherry tomatoes.