Classic Pasta Aglio e Olio

1.Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt and then the spaghetti. Cook according to package directions until al dente (usually 8-10 minutes).

2.While the pasta is cooking, prepare the sauce. Heat the extra virgin olive oil in a large skillet or pan over medium-low heat.

3.Add the thinly sliced garlic to the olive oil. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden brown. Be careful not to burn the garlic, as it will become bitter.

4.Stir in the red pepper flakes and cook for another 30 seconds until fragrant.

5.Just before draining the pasta, reserve about 1 cup of the starchy pasta water.

6.Drain the spaghetti and add it directly to the skillet with the garlic and olive oil mixture.

7.Add about 1/2 cup of the reserved pasta water to the skillet. Toss the pasta vigorously with the sauce, allowing the water and oil to emulsify and create a light sauce that coats the spaghetti.

8.Add the chopped fresh parsley and toss again. If the pasta seems dry, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.

9.Season with salt and freshly ground black pepper to taste.

10.Serve immediately, optionally topped with grated Parmesan cheese.