Ingredients
Scale
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 6–8 cloves garlic, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 lemon, zested and juiced (optional)
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 about 1/2 cup of the pasta cooking water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and lightly golden (about 2-3 minutes). Be careful not to burn the garlic.
- Step 3: Add the drained spaghetti to the skillet with the garlic oil. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Step 4: Stir in the parsley and Parmesan cheese. Season with salt and pepper to taste. If using, add lemon zest and juice.
- Step 5: Serve immediately. Garnish with extra Parmesan cheese and parsley, if desired.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan with a splash of water or olive oil to prevent it from drying out.
- Serve with crusty bread for dipping into the delicious garlicky oil.
- To prevent the garlic from burning, use low to medium-low heat and watch it carefully; a gentle sizzle is your friend, not a loud fry!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American