Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Total time: 20 min
Yield: 4 servings
Ingredients: 450 g Spaghetti; ⅓ cup Extra virgin olive oil; 6 cloves Garlic, thinly sliced; ½ tsp Crushed red pepper flakes; ¼ cup Flat-leaf parsley, chopped; 1 tbsp Kosher salt, for the pasta water; ¼ cup Parmesan cheese (wedge), grated, for serving (optional)

20 minServes 4$23.79

Spaghetti is tossed with olive oil gently infused with sliced garlic and chili flakes, loosened with pasta water and finished with parsley.

Ingredients

450 gSpaghettiBuy 1 box
⅓ cupExtra virgin olive oilBuy 1 bottle
6 clovesGarlicthinly slicedBuy 1 head
½ tspCrushed red pepper flakesBuy 1 jar
¼ cupFlat-leaf parsleychoppedBuy 1 bunch
1 tbspKosher saltfor the pasta waterBuy 1 box
¼ cupParmesan cheese (wedge) (optional)grated, for servingBuy 1 package

Method

Cook the spaghetti in well-salted boiling water until al dente, reserving 1 cup of the cooking water.
Meanwhile, warm the olive oil and garlic over low heat until the garlic is pale golden, then add the chili flakes.
Add the drained spaghetti and a splash of pasta water and toss until glossy.
Toss in the parsley and serve with parmesan if using.