Spaghetti Aglio e Olio

• •1 lb spaghetti
• •8 large garlic cloves, thinly sliced
• •0.5 cup extra virgin olive oil
• •1 teaspoon red pepper flakes
• •0.3 cup fresh parsley, finely chopped
• • to taste kosher salt
• • to taste freshly ground black pepper
• •1.5 cup pasta cooking water, reserved

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta cooking water.

2. 2

   While the spaghetti cooks, heat the extra virgin olive oil in a large skillet or wide pan over very low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 5-8 minutes, stirring occasionally, until the garlic is fragrant and barely golden. Be careful not to brown or burn the garlic, as it will become bitter.

3. 3

   Once the spaghetti is al dente, drain it well and immediately add it directly to the skillet with the garlic oil mixture. Add about 1 cup of the reserved pasta water.

4. 4

   Increase the heat to medium-high and toss the spaghetti vigorously with tongs for 1-2 minutes. The starch from the pasta water, combined with the olive oil, will emulsify to create a glossy, cohesive sauce that coats the spaghetti. If the sauce seems too dry, add a little more reserved pasta water, a tablespoon at a time, until the desired consistency is reached.

5. 5

   Season generously with kosher salt and freshly ground black pepper to taste. Stir in the finely chopped fresh parsley. Toss again to combine everything.

6. 6

   Serve immediately in warm bowls, perhaps with an extra drizzle of good quality extra virgin olive oil and a sprinkle of fresh parsley.

Chef's Tips

• 💡**Don't Burn the Garlic:** This is the most crucial step. Keep the heat very low and cook the garlic gently until it's fragrant and just barely golden. Burnt garlic will ruin the dish.
• 💡**Use Good Quality Olive Oil:** Since olive oil is a primary flavor component, use the best extra virgin olive oil you can afford.
• 💡**Reserve Pasta Water:** The starchy pasta water is essential for creating the emulsified, glossy sauce. Don't skip this step!
• 💡**Cook Pasta Al Dente:** The spaghetti should still have a slight bite to it, as it will continue to cook briefly in the pan with the sauce.
• 💡**Taste and Adjust:** Always taste your dish before serving and adjust salt, pepper, and red pepper flakes to your preference.