This spaghetti aglio e olio is a reminder that great food doesn’t need many ingredients. Garlic gently warms in olive oil, creating a base that’s fragrant and comforting. Red pepper flakes add just enough heat to keep the dish lively without overwhelming it. Fresh parsley brings balance and brightness, cutting through the richness. Finished with Parmesan, it feels complete and familiar. Simple, timeless, and perfect for quiet, everyday cooking.
Spaghetti Aglio e Olio with Red Pepper Flakes
Spaghetti aglio e olio with garlic, red pepper flakes, parsley, and Parmesan for a simple, classic vegetarian pasta.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Cook spaghetti in salted water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-low heat.
- Add garlic and cook gently until lightly golden, about 1-2 minutes.
- Stir in red pepper flakes and cook for 10 seconds.
- Add cooked spaghetti to the skillet and toss to coat in the oil.
- Add a splash of reserved pasta water if needed for moisture.
- Season with salt and black pepper.
- Remove from heat and toss with parsley and Parmesan. Serve immediately.
Nutrition
Notes
Keep heat low to prevent garlic from burning.
Add extra pasta water for a silkier finish.
Best served immediately.