Ingredients
- Spaghetti: 1 pound
- Garlic: 6-8 cloves, thinly sliced
- Olive Oil: 1/2 cup, extra virgin
- Red Pepper Flakes: 1/2 teaspoon (or more to taste)
- Fresh Parsley: 1/4 cup, chopped
- Salt: to taste
- Black Pepper: to taste
- Pasta Water: 1 cup, reserved
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden (about 3-5 minutes). Be careful not to burn the garlic, as it will become bitter.
- Step 3: Remove the skillet from the heat and set aside.
- Step 4: Drain the spaghetti and immediately add it to the skillet with the garlic and oil.
- Step 5: Add about 1/2 cup of the reserved pasta water to the skillet. Toss the spaghetti vigorously to create an emulsified sauce. Add more pasta water, a little at a time, if needed to achieve the desired consistency.
- Step 6: Stir in the chopped parsley, salt, and black pepper to taste. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the pasta will absorb some of the sauce.
- To reheat, add a splash of water or olive oil to the pasta and gently warm it in a skillet over low heat, stirring frequently, until heated through.
- A sprinkle of toasted breadcrumbs and a squeeze of fresh lemon juice just before serving elevates this simple dish beautifully.
- Don't be shy with the pasta water – that starchy liquid is the key to creating a silky, emulsified sauce that clings perfectly to the spaghetti.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American