Spaghetti Aglio Olio

 Double this!

1 pound uncooked spaghetti

5 large garlic cloves, thinly sliced
1/3 cup + 2 Tbsp olive oil
1/2 tsp crushed red pepper flakes
sea salt and black pepper, to taste
1/4 cup finely chopped fresh parsley (optional)
1/2 cup grated pecorino or parmesan (optional)

Instructions 🌟🌟🌟🌟🌟
Follow package instructions on spaghetti of choice- don’t forget to salt your water generously. 

TIP: leave the spaghetti al dente to avoid overcooking: it will finish cooking in the pan 

save ~ 1/3 cup of starchy pasta water to naturally thicken your sauce later. 

In a skillet or pan, add olive oil and garlic while still cold and slowly warm them up together. 

When the garlic starts to brown (~5 mins)- add red pepper flakes and mix. 

Slowly start adding spaghetti to the pan, mixing and coating as you go. 

Add parsley and pasta water to thicken and emulsify- it’s the secret to creamy pasta. 

Enjoy this quick and comforting meal