Spaghetti Aglio e Olio

• Vegan

• Produce

  • 1 Flat-leaf parsley
  • 4 medium cloves Garlic

• Pasta & Grains

  • 1 lb Spaghetti, dried

• Baking & Spices

  • 1 Kosher salt
  • 1 Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

Found on seriouseats.com

Description

Ingredients

• Kosher salt
• 1 pound (450g) dried spaghetti
• 1/2 cup (120ml) extra-virgin olive oil, divided
• 4 medium cloves garlic, thinly sliced
• Red pepper flakes, to taste (optional)
• Minced flat-leaf parsley, for serving (optional)

Directions

• 1. In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water. 2. Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) 3. Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.