Classic Spaghetti Aglio e Olio

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

2.While the pasta is cooking, heat the extra-virgin olive oil 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.

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

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

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

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

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