Pasta Aglio-e-Olio

Ingredients

Fruits & vegetables

• 8 cloves garlic
• Lemon juice

Fresh herbs

• ¼ cup parsley

Cheeses

• Parmesan cheese

Pasta, rice & grains

• 8 oz spaghetti, bronze cut

Pantry, spices & condiments

• Extra-virgin olive oil
• Red pepper flakes
• 8 cups water
• 3 tbsp kosher salt

Method

1. Bring 8 cups water and 3 tablespoons kosher salt to a boil. Cook the spaghetti until just shy of al dente, reserving plenty of pasta water before draining.
2. Meanwhile, thinly slice the garlic. Warm a generous coating of olive oil over medium-low heat and gently cook the garlic with red pepper flakes until fragrant and pale golden; do not let it burn.
3. Add the spaghetti to the garlic oil with a splash of pasta water. Toss vigorously over low heat, adding more pasta water as needed until glossy and emulsified.
4. Remove from the heat. Toss with parsley, lemon juice, and parmesan to taste, then serve.

Inferred method: Olive oil, pepper flakes, lemon, and parmesan were captured without quantities; add them to taste.