Pasta Aglio e Olio

• total time: 25 minutes

Ingredients

1 pound dried spaghetti

¾ cup extra-virgin olive oil

12 large garlic cloves, cut into thin slivers

2 teaspoons crushed red pepper flakes, plus more for serving

Kosher salt and black pepper

⅓ cup fresh parsley, finely chopped

2 tablespoons fresh lemon juice, plus lemon wedges for serving

½ cup freshly grated Parmesan cheese, plus more for serving

Directions

Bring a large pot of salted water to boil and add spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water.

Meanwhile, in a large pan, heat olive oil over medium-low. Add garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add crushed red pepper flakes and a healthy pinch of salt and pepper. Add drained spaghetti to pan and toss, adding pasta water, until spaghetti is thoroughly coated.

Remove pan from heat, add parsley, lemon juice, and Parmesan and toss well. Check for flavor, adding more salt if necessary. Garnish with more Parmesan, lemon wedges, and crushed red pepper flakes.

Nutrition

• Calories: 601 kcal
• Total Fat: 45 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 11 mg
• Sodium: 315 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 10 g