Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring frequently, until garlic is fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
Add the drained spaghetti to the skillet with the garlic oil. Toss to coat, adding a little of the reserved pasta water at a time if needed to create a smooth sauce.
Stir in fresh basil and season with salt and pepper to taste.
Serve immediately, garnished with freshly grated Parmesan cheese.
Optional: Add a squeeze of lemon juice for extra brightness.
For a richer flavor, add a tablespoon of butter along with the pasta water.
A classic, well-executed. The spaghetti was perfectly cooked, and the sauce had a great depth of flavor. I would recommend using high-quality olive oil for the best results. The subtle kick from the red pepper flakes was a nice touch.
Simple, yet satisfying. The use of fresh ingredients makes a big difference. I added a squeeze of lemon juice at the end to brighten up the flavors. Good for a quick meal.
I found this recipe a little too oily. The taste was okay, but it wasn't the best aglio e olio I've had. I think a bit less olive oil next time. I will try to adjust it.
Great recipe! The simplicity is key. I like that the instructions are very easy. The red pepper flakes give a good kick. A good use of quality olive oil is critical.
Absolutely delicious! This is the best aglio e olio recipe I've ever tried. The simplicity of the dish is its greatest strength. The flavors are so fresh and vibrant. My family loved it!
