Aglio e Olio

Ingredients:

400g (14 oz) spaghetti or linguine

6 cloves garlic, thinly sliced

1/4 cup (60 ml) extra virgin olive oil

1 tsp red chili flakes (adjust based on your spice preference)

Salt (for the pasta water)

Freshly ground black pepper (optional)

Fresh parsley, chopped (for garnish)

Grated Parmesan or Pecorino Romano (optional, but not traditional)

Instructions:

Cook the pasta: Bring a large pot of water to a boil and salt. Add the pasta and cook until al dente, according to the package instructions (typically about 8-10 minutes). Be sure to save about 1 cup of pasta water before draining, as it will help create the sauce.

Prepare the sauce:

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Once the oil is hot, add the sliced garlic. Cook the garlic, stirring occasionally, for about 2-3 minutes or until golden brown. Be careful not to burn the garlic, as it can turn bitter. The garlic should become fragrant and lightly toasted.

Add the chili flakes:

Add the red chili flakes to the skillet with the garlic. Stir for about 30 seconds to release their flavor into the oil. You can adjust the amount of chili flakes based on your preferred spice level.

Combine pasta and sauce:

Once the pasta is done, drain it (reserving about a cup of the pasta water). Add the cooked pasta directly into the skillet with the garlic and oil mixture.

Toss the pasta in the oil, making sure each strand is coated in the flavorful garlic and chili oil. If the pasta looks too dry, add a bit of the reserved pasta water, a few tablespoons at a time, until you achieve a silky sauce.

Finish the dish:

Season with freshly ground black pepper and salt to taste. Toss the pasta again to ensure it's evenly coated with the sauce.

Serve:

Plate the pasta and garnish with chopped parsley for a burst of freshness and color.

Optionally, sprinkle some grated Parmesan or Pecorino Romano on top, though this is not traditional for Aglio e Olio. Some purists prefer to keep it simple.

Tips for the Perfect Aglio e Olio:

Use good-quality olive oil: Since olive oil is a key ingredient, using a good, flavorful extra virgin olive oil will make a big difference in the taste of your dish.

Don’t burn the garlic: Keep the heat moderate when cooking the garlic, as burning it will make the oil taste bitter. Aim for golden brown garlic for the best flavor.

Adjust the spice: You can easily control the level of heat by adding more or less chili flakes, or even omitting them altogether if you prefer a milder dish.

Pasta water is key: The starch in the pasta water helps create a smooth sauce that coats the pasta beautifully.