Ingredients
- Spaghetti: 1 pound
- Garlic: 6 cloves, thinly sliced
- Extra Virgin Olive Oil: 1/2 cup
- Red Pepper Flakes: 1/2 teaspoon, or to taste
- Fresh Parsley: 1/4 cup, chopped
- Salt: To taste
- Black Pepper: To taste
Instructions
- Step 1: Cook the spaghetti according to package directions in salted boiling water until al dente. Reserve about 1 cup of the 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 gently, stirring frequently, until the garlic is golden brown and fragrant, about 5-7 minutes. Be careful not to burn the garlic.
- Step 3: Drain the spaghetti and add it to the skillet with the garlic and oil.
- Step 4: Toss the spaghetti well to coat it with the oil. Add some of the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Step 5: Stir in the chopped parsley. Season with salt and black pepper to taste. Serve immediately.
Notes
- Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the pasta in a skillet with a splash of water to prevent it from drying out.
- Serve this simple pasta dish as a delicious side or add grilled shrimp or chicken for a complete meal.
- Don't rush the garlic; cooking it slowly in olive oil extracts maximum flavor without burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American