Spaghetti Aglio e Olio with Chili and Parsley

Ingredients

• 200 g Spaghetti
• 4 tbsp Olive oil
• 3 cloves Garlic
• 0.5 tsp Red chili flakes
• 0.25 cup Fresh parsley
• 1 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 10–12 minutes, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks (about 5 minutes), warm the olive oil in a skillet over low to medium-low heat. Add the sliced or minced garlic and chili flakes and gently cook until fragrant, about 1–2 minutes (do not brown the garlic).

3. 3

   Add the drained spaghetti to the skillet and toss to coat. Add a splash of reserved pasta water as needed to help the oil cling to the pasta, then season with black pepper.

4. 4

   Turn off the heat and toss in chopped parsley. Serve immediately.