Spaghetti Aglio e Olio is a classic Italian dish known for its simplicity and ease. Fresh garlic is sauteed in olive oil, which is then tossed with spaghetti, red pepper flakes, and parsley.
In a large stock pot, bring salted water to a boil. Boil spaghetti according to package directions until 1 minute before al dente (pasta will finish cooking in a later step). Before draining, reserve 1 cup of your pasta water and set aside for a later step. Drain pasta and set aside.
In a sauté pan over medium heat, add 6 tablespoons of olive oil and slivered garlic. Sauté for about 3-4 minutes, stirring occasionally, until garlic is golden brown. Add red pepper flakes and cook for an additional 30 seconds.
Add spaghetti and half of the reserved pasta water. Toss and continue cooking until sauce becomes 'creamy' and coats pasta, about 2-3 minutes. Add more pasta water as needed to achieve desired consistency.
Remove from heat, add remaining 2 tablespoons of olive oil, chopped parsley, and salt. Toss to coat. Serve and enjoy.
Notes
Optionally, top spaghetti with freshly grated parmesan cheese just before serving.
2 tablespoons of fresh parsley can be substituted with 2 teaspoons of dry parsley.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.