Scott's Spaghetti Aglio e Olio 😍

Ingredients

• 1 pound Spaghetti (dry, broken into thirds for easy handling)
• 0.33 cup Extra Virgin Olive Oil (prefer a robust, cold‑pressed oil)
• 6 cloves Garlic (thinly sliced on a cutting board)
• 1 teaspoon Crushed Red Pepper Flakes (adjust to desired heat)
• 2 tablespoons Fresh Parsley (chopped, added at the end)
• 1 tablespoon Salt (for pasta water)
• 0.5 cup Pasta Cooking Water (reserved from boiling pasta)

Instructions

1. Boil the Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook for 6‑8 minutes, stirring occasionally, until al dente.

   Time: PT8M

   Temperature: boiling

2. Prepare Garlic and Parsley

   While the pasta cooks, thinly slice the garlic cloves into paper‑thin ribbons and chop the parsley.

   Time: PT2M

3. Sauté Garlic and Red Pepper

   Heat the extra‑virgin olive oil in a large skillet over low to medium heat. Add the sliced garlic and crushed red pepper flakes, cooking gently until the garlic just begins to turn golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Combine Pasta with Sauce

   When the spaghetti has about 2 minutes left, reserve ½ cup of the starchy cooking water, then drain the pasta. Transfer the hot pasta directly into the skillet with the garlic‑oil, add the reserved water, and toss vigorously over medium‑high heat for 2‑3 minutes until the sauce emulsifies and coats the noodles.

   Time: PT3M

   Temperature: medium-high

5. Finish and Serve

   Remove the skillet from heat, stir in the chopped parsley, and season with additional salt or red pepper if desired. Plate immediately.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

70g

Fat

12g

Fiber

4g