Recipe
Spaghetti aglio e olio with parsley
Short ingredient list and clear timing: oil warms gently, pasta finishes al dente, parsley lifts at the end.
Ingredients
- 1 lb Dried spaghetti
- ⅓ cup Extra-virgin olive oil
- 6 cloves Garlic cloves thinly sliced
- ½ tsp Red pepper flakes
- Kosher salt
- ½ cup Flat-leaf parsley chopped
- Parmesan shaved (optional)
- Reserved pasta cooking water
Instructions
Full steps—same flow you'll see in cook mode, without splitting one screen at a time.
Bring a tall pot of very salty water to a rolling boil—you want seawater vibes for the pasta.
Add spaghetti; stir once so strands don't weld. Reserve 2 cups cloudy water before draining 1 minute shy of package al dente.
In a wide skillet, warm olive oil over medium-low until shimmering. Add garlic slices and pepper flakes; swirl until garlic turns ivory at edges—not brown.
Toss drained pasta into skillet; splash in pasta water tablespoon by tablespoon until silky—sauce tightens glossy in the pan.
Kill heat. Fold parsley, taste for salt, finish with parmesan if using. Eat hot while parsley still whistles bright.