Spaghetti Aglio e Olio

Makes 2 servings. 45 minute cook time.

Goes great with garlic bread. Play around with it! Substitute spaghetti with a different pasta.


  • 1 lb spaghetti

  • 2 tbsp + 1 tsp salt

  • ⅓ cup extra virgin olive oil, best quality you can afford (it's worth it!)

  • 8 garlic cloves, large, cut into thin slivers

  • ½ tsp crushed red pepper flakes

  • ½ cup fresh parsley, minced

  • 1 cup Parmigiano-Reggiano, freshly grated, plus extra for serving


  1. Bring a large pot of water to a boil. Add salt and the pasta and cook according to the directions on the package. Set aside 1 ½ cups of the cooking water before you drain the pasta.

  2. Meanwhile, heat the olive oil over medium heat in a sauté pan large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Don't overcook it or it will get bitter!

  3. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.

  4. Lower the heat, add 1 tsp of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

  5. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.