Spaghetti Aglio e Olio

Ingredients

• 1 lb spaghetti
• 8 clove garlic
• ½ cup extra virgin olive oil
• ½ tsp red pepper flakes
• ¼ cup fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta cooks, thinly slice the garlic. In a large skillet, heat the olive oil over medium-low heat.
3. Add the sliced garlic and red pepper flakes to the skillet. Cook gently for 5-7 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Do not burn the garlic.
4. Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the spaghetti.
5. Add the drained spaghetti directly to the skillet with the garlic and oil. Add about half of the reserved pasta water and toss continuously until the sauce emulsifies and coats the pasta.
6. Stir in chopped fresh parsley, if using, and season with salt and black pepper to taste. Add more pasta water if needed for desired consistency.
7. Serve immediately.