Add the spaghetti to the boiling water and cook according to package instructions until al dente. Reserve some pasta water before draining.

Часник

4 гр

Оливкова олія

60 гр

In a large pan, heat olive oil over medium heat. Add thinly sliced garlic and sauté until golden but not burnt. Stir occasionally.

Петрушка

10 гр

Add the drained spaghetti to the pan with the garlic oil. Toss well, adding a little reserved pasta water if necessary. Stir in chopped parsley and serve hot.

Serve your Spaghetti Aglio e Olio in warm bowls and garnish with extra parsley for freshness. This dish pairs well with a light salad or some crusty bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.