Pasta Aglio e Olio

A classic pantry pasta — garlicky, spicy, and rich with olive oil and parsley.

Ingredients

• ¾ lb pasta of your choice (spaghetti works beautifully)

• 4 tablespoons olive oil

• 6 garlic cloves, minced

• 1 heaped teaspoon chili flakes

• ¾ bunch parsley, finely chopped

• Salt, to taste

Instructions

1. Cook the Pasta
   Bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente, according to package instructions. Reserve 1 cup of starchy pasta water before draining.

2. Infuse the Oil
   In a large pan, heat the olive oil over medium heat. Add the garlic and chili flakes and season lightly with salt. Sauté for 1–2 minutes, just until the garlic is fragrant — don’t let it brown.

3. Emulsify the Sauce
   Add a splash of the reserved pasta water to the pan and cook for 1 minute, allowing the oil and water to emulsify into a silky sauce.

4. Toss and Serve
   Add the cooked pasta and parsley to the pan. Toss to coat thoroughly. Taste and adjust salt if needed. Serve immediately.