1- Getting Spaghetti Aglio E Olio just right starts with the basics, like cooking your pasta properly. Begin by bringing a large pot of generously salted water to a boil and cooking 1 pound of dried spaghetti until it’s nearly al dente, which means about one minute less than the package instructions suggest. While the pasta cooks, gather your other ingredients to keep things smooth and straightforward.

2- About three minutes after the pasta goes in, heat 1/2 cup of good-quality olive oil in a large sauté pan over medium heat. Add the 6 to 8 cloves of very thinly sliced garlic and 1/2 teaspoon of crushed red pepper flakes, sautéing for 3 to 5 minutes until the garlic turns lightly golden be careful not to burn it for the best results. For more on keeping your garlic perfect, check out our tips in the next section.

3- Using tongs, transfer the pasta straight from the water to the sauté pan, along with 1/2 cup of that hot, starchy pasta water. Toss everything continuously until the spaghetti is evenly coated in the garlicky oil sauce; if it looks too dry, add a bit more pasta water to get that glossy finish. Season with extra salt or red pepper flakes to taste, then serve it up right away, garnished with chopped fresh parsley and freshly grated Parmesan if you like. Tips like preparing ingredients ahead and salting your water generously make this process even easier, ensuring a delicious outcome every time.