Authentic Spaghetti Aglio e Olio (Garlic and Oil Sauce)

Boil water: Bring a large pot of salted water to boil for the pasta.

Cook the pasta: Once the water is boiling, add in the spaghetti. Stir it in the boiling water. Keep stirring it while it’s cooking.

Heat the olive oil: In a large sauté pan, add the oil on medium-high heat.

Add the garlic: A few minutes after you have the pasta cooking and when the oil is shimmering, lower the heat of the sauté pan to medium. Add the garlic to the oil.

Sauté the garlic: Cook the garlic until it is a nice light golden brown (should take 3-5 minutes). Add in the crushed red pepper flakes (or peperoncino) and stir to combine with the garlic and oil.

Remove from the heat: Once the garlic reaches a light golden color, remove the pan from the heat. Meanwhile, the pasta keeps cooking . (Optional)Stir in the parsley (you could reserve some to toss on top at the end, it's up to you)and a teaspoon of salt.

Drain the pasta: Cook the pasta until it's just before al dente (set a timer for 1 minute less than the cooking time on the pasta instructions so you don't forget). Reserve a 1/2 cup of starchy pasta water.

Cook with sauce: Immediately add the drained pasta and the reserved pasta water to the garlic oil sauce. Use tongs or a spoon to continuously toss together for 1-2 minutes, until the pasta is finally al dente.

Check the salt: Taste the pasta, and if needed, add salt. If you like it more spicy, add some more crushed red pepper flakes.

Serve: Plate up the pasta while it’s very hot and ENJOY!