Let’s make this classic and flavorful Spaghetti Aglio e Olio!

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to the package directions until it’s al dente (firm to the bite).

Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water. This water will be used to help create a light sauce.

Drain the spaghetti in a colander.

Step 2: Sauté Garlic and Red Pepper Flakes

While the pasta is cooking, prepare the sauce. In a large pan or skillet, heat the olive oil over medium-low heat. The key here is to use low heat to prevent the garlic from burning.

Add the thinly sliced garlic and red pepper flakes to the pan.

Sauté the garlic and red pepper flakes for about 2-3 minutes, or until the garlic is golden brown and fragrant, but not burnt. Stir frequently to prevent burning. Burnt garlic will make the dish bitter.

Step 3: Toss Spaghetti with Sauce

Add the cooked and drained spaghetti to the pan with the garlic-infused oil.

Toss the spaghetti to coat it evenly with the sauce.

Add a little bit of the reserved pasta water, a tablespoon at a time, if needed, to create a light and emulsified sauce that coats the pasta. The starchy water helps the sauce cling to the noodles.

Step 4: Season and Garnish

Season the spaghetti with salt and pepper to taste.

Garnish with chopped fresh parsley and lemon zest, if desired.

Step 5: Serve

Serve the Spaghetti Aglio e Olio immediately.