Ingredients:

  • 8 ounces (225g) spaghetti
  • 6 tablespoons extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Optional: Grated Parmesan or Pecorino Romano cheese, for serving

Instructions:

  1. Boil spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes; cook until garlic is fragrant and lightly golden, about 3-4 minutes.
  3. Add about 1/2 cup of reserved pasta water to the skillet. Increase heat to medium and bring to a simmer.
  4. Add the drained spaghetti to the skillet with the garlic and oil mixture. Toss to coat, adding more pasta water if needed to create a smooth, emulsified sauce.
  5. Stir in chopped parsley. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan or Pecorino Romano cheese (if desired).