These easy delicious Italian pasta recipes are our family's staples, and this spaghetti aglio and olio is one of our favorite recipes listed in the post above. It's ready in no time, economical and packed with flavor.Quantities yield 4 large servings/6 smaller ones
Cook spaghetti in a large pot of salty boiling water until al dente.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic, the crushed pepper, and cook gently for a few minutes, or until the garlic is pale gold, take care not to burn it! Stir in chopped parsley.
Drain the spaghetti "al dente" and reserve 1/2 cup of cooking water.
Add spaghetti to the pan, stir well to coat with the oil, add some starchy cooking water to ensure the pasta is moist and juicy*.
Cook on medium heat for 30 seconds, stirring a couple of times. Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don't keep it vegan. Serve immediately.
Notes
Cooking water: add pasta water gradually, you might not need all of it to make spaghetti nice and moist. You don't want to water down the flavor.