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Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.

While the spaghetti is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

Add the drained spaghetti directly to the skillet with the garlic and oil. Pour in 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. Continue tossing for 2-3 minutes, adding more pasta water a tablespoon at a time if the sauce seems too dry.

Remove the skillet from the heat. Stir in the fresh parsley and grated Parmesan cheese. Toss well to combine, ensuring the herbs and cheese are evenly distributed throughout the pasta.

Taste and season with additional salt and freshly ground black pepper, if needed. Serve immediately, garnished with extra Parmesan cheese if desired.


Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.

While the spaghetti is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

Add the drained spaghetti directly to the skillet with the garlic and oil. Pour in 1 cup of the reserved pasta cooking water. Increase the heat to medium-high and toss vigorously with tongs, allowing the sauce to emulsify and coat the pasta. Continue tossing for 2-3 minutes, adding more pasta water a tablespoon at a time if the sauce seems too dry.

Remove the skillet from the heat. Stir in the fresh parsley and grated Parmesan cheese. Toss well to combine, ensuring the herbs and cheese are evenly distributed throughout the pasta.

Taste and season with additional salt and freshly ground black pepper, if needed. Serve immediately, garnished with extra Parmesan cheese if desired.
