Spaghetti Aglio e Olio
A classic Italian pasta dish made with sliced garlic, olive oil, and red pepper flakes.
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Ingredients
- 1 pound dried spaghetti
- 1/2 cup extra virgin olive oil
- 8 cloves garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice(optional)
- 1/2 cup grated Parmesan cheese(optional)
- 2 tablespoons kosher salt
- 1/4 teaspoon black pepper
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 directions until just shy of al dente.
- 3
While the pasta cooks, combine the olive oil and sliced garlic in a large cold skillet.
- 4
Turn the skillet heat to medium-low and cook until the garlic is golden brown and fragrant, about 5 minutes.
- 5
Stir in the red pepper flakes and black pepper, then remove the skillet from the heat.
- 6
Reserve 1 cup of the starchy pasta water, then drain the spaghetti.
- 7
Add the pasta and 1/2 cup of the reserved water to the skillet, tossing over low heat until the sauce emulsifies.
- 8
Stir in the fresh parsley, lemon juice, and Parmesan cheese before serving immediately.
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