Classic Roman Aglio e Olio
The traditional Italian staple with high-quality extra virgin olive oil, garlic, and red pepper flakes.
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Ingredients
- 1 pound Spaghetti
- 1/2 cup Extra virgin olive oil
- 8 cloves Garlic cloves, thinly sliced
- 1 teaspoon Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- 2 tablespoons Kosher salt
- 1/2 teaspoon Black pepper(optional)
- 1/2 cup Pasta water
- 1 teaspoon Lemon juice(optional)
- 1/4 cup Parmesan cheese, freshly grated(optional)
Instructions
- 1
Bring a large pot of water to a boil and add the 2 tablespoons of salt.
- 2
Cook the spaghetti according to package instructions until just shy of al dente.
- 3
While the pasta cooks, combine the olive oil and sliced garlic in a cold, large skillet.
- 4
Place the skillet over medium-low heat and cook until the garlic is golden brown and fragrant, about 5 minutes.
- 5
Add the red pepper flakes to the oil and cook for another 30 seconds to release their heat.
- 6
Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
- 7
Add the pasta and the reserved water to the skillet, tossing vigorously over medium heat to create an emulsified sauce.
- 8
Stir in the fresh parsley and lemon juice before serving immediately.
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