Classic Spaghetti Aglio e Olio

1Fill a large pot with water, add 2 tsp of salt, and bring to a boil. Add spaghetti (8 oz) and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water (2 tsp), then drain the spaghetti (8 oz).

2While the pasta is cooking, heat the extra-virgin olive oil (¼ cup) in a large skillet over medium heat. Add the thinly sliced garlic and cook until it's just golden, about 2 minutes, ensuring it doesn't burn.

3Add the red pepper flakes (½ tsp) to the skillet and sauté for 30 seconds to infuse the oil.

4Carefully add the reserved pasta water (2 tsp) to the skillet. Increase the heat to bring the mixture to a simmer. Let it reduce for about 1 minute.

5Reduce the heat to low and add the drained spaghetti (8 oz) to the skillet. Toss well to coat the spaghetti (8 oz) in the garlic oil sauce.

6Season with salt and black pepper to taste. Add the chopped parsley and toss everything together until the pasta is evenly coated with the sauce.

7Serve hot, garnished with grated Parmesan cheese if desired.