Spaghetti Aglio e Olio

Ingredients

• 200 g spaghetti
• 4 cloves garlic - thinly sliced
• 60 ml olive oil
• 0.5 tsp red chili flakes
• 2 tbsp fresh parsley - finely chopped
• 0.5 tsp salt - plus more for pasta water
• 60 ml pasta cooking water - reserved

Steps

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. Reserve about 60 ml (1/4 cup) of pasta water, then drain the pasta.
3. In a large pan over low heat, warm olive oil and gently sauté sliced garlic for 1–2 minutes until fragrant (do not brown).
4. Add red chili flakes and cook 30 seconds.
5. Add drained pasta to the pan along with a splash of reserved pasta water.
6. Toss continuously to emulsify the oil and water into a light sauce.
7. Season with salt as needed and stir in chopped parsley.
8. Serve immediately.