Spaghetti Aglio e Olio

Instructions

1. 1

   Cook spaghetti in generously salted boiling water until 1 minute before package al dente time. Reserve 1 cup of the starchy pasta water before draining.

2. 2

   While pasta cooks, add olive oil and sliced garlic to a large cold skillet. Turn heat to medium-low and cook, swirling the pan, for 6–8 minutes until garlic is golden and fragrant — not brown, as bitter garlic ruins the dish.

3. 3

   Add red pepper flakes to the garlic oil and cook 30 seconds. Add ¼ cup reserved pasta water and bring to a simmer, creating an emulsified sauce. Add the drained pasta and toss vigorously over medium heat for 1 minute, adding more pasta water as needed until the sauce glossily coats every strand.

4. 4

   Remove from heat, add parsley, toss again, and taste for salt. Serve immediately — this dish waits for no one. Parmesan is optional and technically non-traditional, but welcome.