Name: Spaghetti Aglio E Olio for Two
Total time: 30 min
Ingredients: ¼ cup extra-virgin olive oil; 4 garlic cloves , sliced thin; ¼ teaspoon red pepper flakes; 8 ounces spaghetti; ⅛ teaspoon table salt , plus salt for cooking pasta; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Spaghetti aglio e olio (spaghetti with garlic and olive oil) is a simple Neapolitan classic that makes for an easy yet elegant dinner for two that economizes kitchen ingredients as well as time in the kitchen. We used the traditional method of reducing some of the pasta cooking water in a base of toasted garlic and oil to build a rich, creamy sauce without cheese, cream, or butter.

Before You Begin

Be sure to use the measured amounts of water and salt specified in the recipe for cooking the pasta. The starch that the pasta releases into the water is essential to achieving the proper consistency in the sauce.

Instructions

Heat oil and garlic in 12-inch skillet over medium-low heat until garlic is pale golden and fragrant, about 3 minutes. Off heat, stir in pepper flakes; set aside.

Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt and cook, stirring often, until strands are flexible but still very firm in center, about 5 minutes. Reserve 1½ cups cooking water, then drain pasta.

Add pasta, ⅛ teaspoon salt, and ¾ cup reserved cooking water to skillet with garlic mixture and bring to simmer over medium-high heat. Cook, stirring often with tongs and folding pasta over itself, until water is mostly absorbed but still pools slightly in bottom of skillet, about 5 minutes.

Let pasta sit off heat for 2 minutes. Stir in parsley. Adjust consistency as needed with remaining reserved cooking water (sauce coating spaghetti should be glossy, not oily). Serve.