You only need 15 minutes to make this Spaghetti Aglio e Olio from start to finish! This recipe will transport you to Italy from the comfort of your own home, with items you can likely find in your pantry. This weeknight dinner is a winner in our book.
- 1 pound uncooked spaghetti
- 5 large garlic cloves, thinly sliced
- 1/ 3 cup plus 2 tablespoons olive oil
- 1/ 2 teaspoon red pepper flakes
- sea salt, to taste
- black pepper, to taste
- 1/ 2 cup grated parmesan
Salt 4-6 quarts of water and bring to a boil.
Follow package instructions on spaghetti of choice.
Leaving the spaghetti al dente, remove from heat and strain. Reserving ⅓ cup of starchy pasta water to thicken your sauce later.
In a skillet or pan, add olive oil and garlic while still cold and slowly warm them up together.
When the garlic starts to brown, add red pepper flakes and mix.
Slowly add spaghetti to the pan, mixing and coating as you go.
Add parsley and pasta water to thicken and emulsify your simple sauce.
Add half your cheese while on the pan, remove and serve into bowls.
Garnish with remaining cheese and enjoy warm!