Ingredients
Scale
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (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 (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.
- Step 4: 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 5: Stir in the parsley, salt, and pepper. Toss well to combine.
- Step 6: Serve immediately, topped with grated Parmesan cheese (if using).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of pasta water to prevent sticking.
- Serve with a side of crusty bread for sopping up the delicious garlic oil.
- For extra flavor, use a high-quality extra virgin olive oil and let the garlic infuse slowly; don't rush the cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American