Name: Spaghetti Aglio e Olio Peperoncino
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 320 g Spaghetti; 0.5 cups Extra virgin olive oil; 6 cloves Garlic, thinly sliced; 0.5 tsp Red pepper flakes (peperoncino); 0.25 cups Fresh parsley, chopped; 1 to taste Salt

Ingredients (6)

Ingredient	Qty	Cal	P	C	F
Spaghetti	320 g	297	10g	60g	1g
Extra virgin olive oil	0.5 cups	239	0g	0g	27g
Garlic, thinly sliced	6 cloves	7	0g	2g	0g
Red pepper flakes (peperoncino)	0.5 tsp	1	0g	0g	0g
Fresh parsley, chopped	0.25 cups	1	0g	0g	0g
Salt	1 to taste	0	0g	0g	0g

Directions

Step 1
Cook spaghetti in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 2
While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add thinly sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, being careful not to brown or burn the garlic. It should just be fragrant and slightly golden.
Step 3
Add the drained spaghetti directly to the skillet with the garlic and oil. Toss to coat. Add about 1/2 cup of reserved pasta water and toss continuously until a light sauce forms.
Step 4
Stir in chopped fresh parsley. Taste and adjust seasoning with salt, if needed. Add more pasta water if the sauce is too dry.
Step 5
Serve immediately, optionally with a sprinkle of Parmesan (though not traditional for this dish).