Ingredients:
- 8 ounces (about 225g) spaghetti
- 4-6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/3 cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Chopped fresh parsley or basil, for garnish (optional)
- Lemon zest (optional)
Instructions:
Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until it's al dente. Reserve about 1/2 cup of pasta cooking water before draining.
Sauté the Garlic and Red Pepper Flakes:
- While the pasta is cooking, heat the olive oil in a large skillet over low heat.
- Add the thinly sliced garlic and red pepper flakes. Sauté gently, stirring frequently, until the garlic is golden brown. Be careful not to burn it; burnt garlic can turn bitter.
Combine Pasta and Sauce:
- Once the pasta is cooked, drain it and add it to the skillet with the garlic and red pepper flakes.
- Toss the pasta to coat it evenly with the olive oil and garlic mixture. If the pasta seems dry, add a bit of the reserved pasta cooking water to create a silky sauce.
Season and Garnish:
- Season the spaghetti aglio e olio with salt and freshly ground black pepper to taste.
- If you like, garnish with freshly grated Parmesan cheese, chopped fresh parsley or basil, and a touch of lemon zest for brightness.
Serve:
- Serve your spaghetti aglio e olio immediately while it's hot.
Enjoy your homemade Spaghetti Aglio e Olio, a simple yet incredibly flavorful Italian pasta dish that's perfect for a quick weeknight dinner or anytime you crave a burst of garlic and olive oil goodness.