12-Minute Aglio e Olio Pasta Sauce

Ingredients

• 12 oz (340 g) spaghetti
• 1/3 cup extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes, or to taste
• 1/3 cup chopped flat-leaf parsley
• 1/2 cup reserved pasta water, as needed
• 1/3 cup finely grated parmesan, optional
• Salt, to taste

Instructions

1. 1

   Cook the spaghetti in well-salted water until just al dente. Reserve at least 1 cup pasta water before draining.

2. 2

   Warm the olive oil in a wide skillet over medium-low heat. Add the garlic and cook gently until fragrant and pale golden, 1 to 2 minutes.

3. 3

   Stir in the red pepper flakes for 15 seconds, then add about 1/4 cup pasta water. Swirl the pan to emulsify the oil and water.

4. 4

   Add the drained spaghetti and parsley. Toss over low heat, adding more pasta water a tablespoon at a time until the noodles look glossy.

5. 5

   Taste for salt. Finish with parmesan if using and serve immediately.