Ingredients
Scale
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 6–8 cloves garlic, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1 lemon, zested and juiced (optional)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
- Step 3: Add the drained spaghetti to the skillet with the garlic oil. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Step 4: Stir in the parsley, salt, and pepper. Taste and adjust seasoning as needed.
- Step 5: Serve immediately, topped with grated Parmesan cheese (if using) and a squeeze of lemon juice (if using).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of pasta water to prevent sticking.
- Serve with crusty bread for sopping up the delicious garlic oil.
- For extra flavor depth, lightly toast the garlic slices before adding them to the olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American