Ingredients
- 1 pound (450g) spaghetti
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, finely chopped
- Salt to taste
- 1/2 cup pasta cooking water
- Optional: Vegan Parmesan cheese for serving
Instructions
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Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente.
- Reserve 1/2 cup of the pasta cooking water and then drain the spaghetti.
-
Prepare the Garlic and Oil:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced garlic and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic as it can become bitter.
- Add the red pepper flakes and stir for about 30 seconds.
-
Combine Pasta and Sauce:
- Add the drained spaghetti to the skillet with the garlic and oil.
- Pour in the reserved pasta cooking water and toss well to coat the spaghetti in the sauce.
- Continue to cook for another 1-2 minutes, allowing the flavors to meld together.
-
Add Parsley and Season:
- Remove the skillet from heat.
- Stir in the chopped parsley and season with salt to taste.
-
Serve:
- Serve the spaghetti aglio e olio immediately, garnished with additional parsley and vegan Parmesan cheese if desired.
Tips
- Garlic Cooking: Watch the garlic closely as it cooks to prevent it from burning. The goal is to achieve a light golden color.
- Pasta Water: The starchy pasta water helps to create a silky sauce that clings to the spaghetti.
- Adjusting Spice: Feel free to adjust the amount of red pepper flakes to your preferred level of spiciness.
This simple yet flavorful spaghetti aglio e olio is a classic Italian dish that relies on high-quality ingredients for the best taste. Enjoy this easy-to-make meal that’s perfect for a quick dinner!
