Ingredients:

  • 1 pound (450g) spaghetti (or linguine)
  • 1/2 cup (120ml) extra virgin olive oil
  • 6-8 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup (25g) finely chopped fresh parsley, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: Grated Parmesan or Pecorino Romano cheese, for serving
  • Optional: 2 anchovy fillets, finely chopped

Instructions:

  1. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden (about 3-5 minutes). Watch carefully to prevent it from burning.
  3. Add the reserved pasta water to the skillet. Bring to a simmer. The water and oil should start to bind.
  4. Add the cooked pasta to the skillet with the garlic and oil mixture. Toss well to coat, adding more pasta water if needed to create a silky sauce.
  5. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately, garnished with additional parsley and grated cheese (if using). Enjoy your pasta aglio e olio.