Pasta Aglio e Olio (Garlic and Olive Oil Pasta)

In a large pot of salted boiling water, cook spaghetti until just shy of al dente; it should still have a bite and chewiness. Reserve about a half cup of the pasta cooking water.

Meanwhile, in a large skillet, combine six tablespoons of the olive oil and the thinly sliced or chopped garlic, along with a bit of salt. Add a pinch of red pepper flakes, if using. Cook over medium heat until the garlic is lightly golden.

Transfer the pasta to the skillet along with 1/2 cup of the reserved pasta water (add more if needed). Increase the heat to high and cook, stirring and tossing rapidly, until a creamy sauce forms and coats the noodles. Remove from heat, drizzle with the remaining two tablespoons of olive oil, and stir lightly to combine. Mix in parsley, if using, check for seasoning (more salt and pepper if needed), and serve right away.