Aglio e Olio

Ingredients

• 1 lb spaghetti
• 1/2 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt, for pasta water
• Zest of 1 lemon (optional)

Instructions

1. 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 9 to 11 minutes, reserving 1 cup of pasta water before draining.
2. 2While the pasta cooks, warm the olive oil in a large skillet over medium-low heat and add the sliced garlic, cooking slowly for 3 to 4 minutes until golden but not browned.
3. 3Stir in the red pepper flakes and cook for 30 seconds until fragrant.
4. 4Add the drained spaghetti directly to the skillet along with a splash of reserved pasta water, tossing to coat evenly in the garlic oil.
5. 5Remove from the heat and stir in the parsley, Parmesan, and lemon zest if using.
6. 6Serve immediately with extra Parmesan on the side.

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