Spaghetti Aglio e Olio

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic
• 1/2 tsp red pepper flakes
• 1/2 cup fresh parsley
• salt
• 1/2 cup pasta cooking water
• 1/2 cup grated parmesan cheese

Directions

1. Boil a large pot of well-salted water and cook spaghetti until just al dente, reserving about half a cup of the starchy cooking water before draining.
2. While pasta cooks, thinly slice all the garlic cloves and chop the parsley leaves.
3. Warm the olive oil in a large skillet over medium-low heat, add the garlic and red pepper flakes, and stir gently for about 2 minutes until the garlic turns light golden but not brown.
4. Add the drained pasta straight into the skillet along with a splash of the reserved pasta water and toss everything together so the oil coats every strand.
5. Remove from heat, fold in the chopped parsley and most of the parmesan, adding a bit more pasta water if the dish looks dry.
6. Plate immediately and finish with the remaining parmesan and a small drizzle of fresh olive oil on top.

More recipes to try

Zucchini Noodles Baked Pork Chops Pesto Pasta Butter Chicken Pasta Salad Stuffed Shells