Spaghetti Aglio e Olio

A classic, simple, yet incredibly flavorful Italian pasta dish featuring garlic, olive oil, and a touch of red pepper flakes, emulsified with starchy pasta water to create a silky sauce.

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.