1-First Step: Cook the Pasta Bring a large pot of generously salted water to a boil. Add 1 pound (450 grams) of dried spaghetti and cook until just one minute shy of al dente typically 8 to 10 minutes depending on the pasta brand. Reserve 1/2 cup (120 ml) of the starchy pasta water before draining.

2-Second Step: Sauté Garlic and Chili While the pasta cooks, warm 1/2 cup (120 ml) of extra virgin olive oil in a large sauté pan over medium heat. Add the thinly sliced 6 to 8 garlic cloves and 1/2 teaspoon crushed red pepper flakes. Gently sauté for 3 to 5 minutes until the garlic turns lightly golden but not burnt. Remove from heat if the pasta isn’t yet ready to avoid overcooking the garlic.

3-Third Step: Combine Pasta and Sauce Using tongs, transfer the drained spaghetti directly into the sauté pan with the garlic-chili oil. Add 1/2 cup (120 ml) of the reserved hot pasta water to help emulsify the oil into a glossy sauce. Toss continuously to coat the noodles evenly. Add more pasta water (up to 1/4 cup or 60 ml) as needed to loosen the sauce and create a silky finish.

4-Fourth Step: Add Fresh Herbs and Seasoning Stir in about 2 tablespoons chopped fresh parsley for brightness, and season with extra salt or crushed red pepper flakes to taste. For extra zing, you can mix in 1 teaspoon lemon juice and zest, or add leafy greens like wilted spinach or Swiss chard for added nutrients and color.

5-Final Step: Serve Serve immediately, garnished with freshly grated Parmesan cheese or vegan cheese if desired. This pasta aglio olio is best enjoyed hot, but it can also be served cool or reheated gently. Its simple elegance makes it a perfect meal on its own or enhanced with additions like garlic shrimp or steak stir fry to make it heartier.