Ingredients
Scale
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/4 cup pasta water (reserved)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente. Reserve about 1/4 cup of the pasta 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 (if using) 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 the pasta evenly.
- Step 4: Stir in the reserved pasta water, parsley, and Parmesan cheese. Season with salt and pepper to taste. Toss again to combine and ensure the pasta is well coated. The pasta water will help create a creamy sauce.
- 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 2 days.
- Reheat gently in a skillet over low heat, adding a splash of pasta water to prevent dryness.
- Serve with crusty bread to soak up the delicious garlic oil.
- For extra flavor, use a mix of garlic cloves – some finely minced and some thinly sliced, for varying textures and intensities of garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American