Pasta with Garlic and Oil (Aglio e Olio)

The frugal cook’s fast supper: spaghetti tossed with golden garlic, good olive oil, and parsley.

Ingredients

• 1 lb spaghetti
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. While the pasta cooks, heat the olive oil in a skillet over medium-low heat.
3. Add the sliced garlic and red pepper flakes and cook gently until the garlic is pale gold and fragrant; do not let it brown.
4. Reserve 1/2 cup pasta water, then drain the spaghetti.
5. Add the pasta to the skillet with the garlic oil, tossing to coat, and add a splash of pasta water to loosen.
6. Toss in the parsley and Parmesan, season with salt and pepper, and serve at once.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, a champion of cheap, honest weeknight pasta.