Spaghetti aglio e olio, la recette estivale la plus simple

Ingrédients

• 400 g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmesan cheese, for serving

Préparation

1. 1

   Cook the spaghetti: Bring a large pot of salted water to a boil. Add the 400g of spaghetti and cook until al dente, about 8 to 10 minutes, following package instructions. Once cooked, reserve 1 cup of pasta water and then drain the spaghetti.

2. 2

   Prepare the garlic oil: While the pasta cooks, heat 1/2 cup of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced 6 cloves of garlic and 1/4 teaspoon of red pepper flakes, cooking gently until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.

3. 3

   Toss the pasta with the garlic oil: Add the drained spaghetti to the skillet with the garlic oil. Toss well to coat the pasta evenly. If the mixture seems dry, gradually add some reserved pasta water until you get a smooth, silky sauce that clings to the spaghetti.

4. 4

   Season and add parsley: Season with salt to taste, then stir in 1/4 cup of freshly chopped parsley. Toss everything together to combine flavors thoroughly.

5. 5

   Serve: Plate the spaghetti and top generously with freshly grated Parmesan cheese. Serve immediately while warm for the best flavor.