Garlic Lemon Spaghetti Aglio e Olio

Ingredients

• 180 g Spaghetti
• 4 tbsp Olive oil
• 4 cloves Garlic
• 0.5 tsp Red chili flakes
• 1 lemon Lemon zest
• 2 tbsp Fresh parsley
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 10–12 minutes, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, mince the garlic. In a large skillet over low heat, warm the olive oil and gently cook the garlic with the chili flakes for about 2 minutes, stirring, until fragrant (do not brown).

3. 3

   Add the drained spaghetti to the skillet. Toss well, adding a splash of reserved pasta water as needed to help the oil emulsify and coat the noodles.

4. 4

   Turn off the heat and toss in lemon zest and chopped parsley. Season with salt and black pepper to taste, then serve immediately.