Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 743
Total Fat: 29 g
Saturated Fat: 8 g
Carbohydrates: 90 g
Dietary Fiber: 4 g
Sugar: 3 g
Protein: 29 g
Cholesterol: 25 mg
Sodium: 452 mg
Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

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Whip up this easy, flavor-packed Spaghetti Aglio e Olio that'll have everyone at the table raving. Simple ingredients, big garlic-infused tasteperfect for busy nights when you crave restaurant-quality pasta at home.

Bring a large pot of water to a rolling boil. Add 2 tablespoons of Kosher salt and the spaghetti, cooking according to package instructions. Before draining, reserve 1 1/2 cups of the starchy pasta waterit's the secret to silky sauce!
While pasta cooks, heat the olive oil in a large 12-inch saut pan or wide shallow pot over medium heat. Add sliced garlic and cook 2 minutes, stirring often, until edges just turn golden (watch closelyno browning!). Stir in red pepper flakes for 30 seconds, then pour in reserved pasta water. Bring to a boil, add 1 teaspoon salt, reduce heat, and simmer 5 minutes until liquid reduces by one-third. The aroma will have you hungry!
Add drained pasta to the pan, tossing to coat every strand. Off heat, stir in fresh parsley and Parmesan. Mix well, then let sit 5 minutes for flavors to meld and sauce to absorb. Taste, season, and serve warm with extra cheese. Dinner's readydig in!