Ingredients
- Spaghetti: 1 pound
- Garlic: 6-8 cloves, thinly sliced
- Olive Oil: 1/2 cup, extra virgin
- Red Pepper Flakes: 1/2 – 1 teaspoon (or to taste)
- Fresh Parsley: 1/4 cup, chopped
- Salt: To taste
- Black Pepper: To taste
- Pasta Water: 1 cup, reserved
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, 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 lightly golden and fragrant, about 3-5 minutes. Be careful not to burn the garlic.
- Step 3: Add about 1/2 cup of the reserved pasta water to the skillet. Bring to a simmer and let it reduce slightly, creating a light sauce.
- Step 4: Drain the spaghetti and add it to the skillet with the garlic and oil mixture. Toss well to coat the pasta thoroughly.
- Step 5: Add the chopped parsley and season with salt and black pepper to taste. Add more pasta water if needed to achieve your desired sauce consistency.
- Step 6: Serve immediately and enjoy! You can garnish with extra parsley, red pepper flakes, or grated Parmesan cheese (optional).
Notes
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently in a skillet with a splash of olive oil or pasta water to prevent sticking.
- Serve immediately with a simple side salad and crusty bread for dipping into the flavorful oil.
- Chef's secret: toast the red pepper flakes in the olive oil with the garlic to amplify their heat and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American