Pasta Aglio e Olio

Silky spaghetti tossed with gently toasted garlic, fruity olive oil, red pepper flakes, parsley, and Parmesan for a fast, satisfying Italian-inspired dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 2 teaspoons kosher salt
• 0.5 cup extra-virgin olive oil
• 6 cloves garlic
• 0.5 teaspoon red pepper flakes
• 0.5 cup fresh parsley
• 0.75 cup parmesan cheese
• 1 medium lemon
• 0.25 teaspoon ground black pepper

Cooking instructions

1. Bring a large pot of water to a boil. Add the kosher salt and spaghetti, then cook according to the package directions until al dente. Reserve 1 1/2 cups of the pasta water, then drain the spaghetti. (about 10 min)
2. While the pasta cooks, peel and thinly slice the garlic, chop the parsley, zest the lemon, and finely grate the Parmesan. (about 10 min)
3. Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook, stirring often, until pale golden and fragrant, about 3 to 4 minutes. Do not let it brown deeply. (about 4 min) — Medium-low heat
4. Stir in the red pepper flakes and cook for 30 seconds. Remove the skillet from the heat if the garlic begins to darken. (about 1 min) — Medium-low heat
5. Add the drained spaghetti to the skillet with 1 cup of reserved pasta water. Toss continuously over medium heat until the oil and water form a glossy sauce that clings to the noodles, adding more pasta water 1 tablespoon at a time if needed. (about 3 min) — Medium heat
6. Remove from the heat and toss in the parsley, lemon zest, black pepper, and Parmesan. Add a squeeze of lemon juice, taste, and adjust the seasoning. Serve immediately with extra Parmesan. (about 2 min)