Aglio e Olio

Ingredients:

• 8 garlic cloves, thinly sliced
• ⅓ cup olive oil
• Pinch of red pepper flakes
• 3 quarts water
• Salt, to taste
• 1 lb pasta (spaghetti recommended)
• 3 tbsp fresh parsley, chopped
  

Instructions:

1. Bring the water to a boil and season generously with salt. Cook the pasta until al dente. Reserve about 3 cups of the pasta water before draining.
2. In a large pan, heat the olive oil over medium-low heat. Add the garlic and cook gently until fragrant and lightly golden. Stir in the red pepper flakes.
3. Add the drained pasta to the pan along with about 1 cup of the reserved pasta water. Toss continuously over low heat for about 5 minutes, adding more pasta water as needed to create a glossy sauce.
4. Remove from heat and let the pasta sit undisturbed for 2 minutes to allow the sauce to finish emulsifying.
5. Toss again, then add the chopped parsley and mix to combine.
6. Serve immediately.
   

Enjoy!

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