Spaghetti Aglio e Olio

This classic Italian pasta dish is all about simplicity and technique. The key is to cook the garlic slowly to infuse the oil without burning it, and to use the starchy pasta water to create a silky sauce. Follow these steps for a restaurant-quality dish made with budget-friendly ingredients.

1. Step 1: Always salt your pasta water - it should taste like the sea.

   Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water.

2. Step 2: Al dente pasta has a slight bite to it and holds up better in the sauce.

   Add the spaghetti to the boiling water and cook according to package directions until al dente (usually 8-10 minutes).

3. Step 3: Use a skillet large enough to eventually hold all the pasta.

   While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

4. Step 4: Be careful not to burn the garlic as it will become bitter.

   Add the sliced garlic and red pepper flakes to the oil. Cook gently, stirring occasionally, until the garlic is fragrant and just starting to turn golden at the edges, about 3-4 minutes.

5. Step 5: This prevents the garlic from overcooking while you wait for the pasta.

   When the garlic is golden, remove the skillet from heat while waiting for the pasta to finish cooking.

6. Step 6: Pasta water helps create a silky sauce and helps it cling to the pasta.

   Just before draining the pasta, reserve 1/2 cup of the starchy pasta water.

7. Step 7: Adding hot pasta to the oil helps it absorb the flavors better.

   Drain the pasta and immediately add it to the skillet with the garlic oil. Return the skillet to medium heat.

8. Step 8: The starchy pasta water and oil will emulsify into a light sauce.

   Toss the pasta in the garlic oil, adding a splash of the reserved pasta water to create a light sauce. Continue tossing until the pasta is well coated.

9. Step 9: Taste before adding more salt as the pasta water already contains salt.

   Season with black pepper and additional salt if needed.

10. Step 10: The heat of the pasta will slightly melt the cheese and release the aroma of the parsley.

    Serve immediately, garnished with chopped parsley and grated parmesan cheese if desired.

Money-saving tip: Buy garlic in bulk when it's on sale and store it in a cool, dry place. For olive oil, look for sales on mid-range brands - you don't need the most expensive oil for this dish. Dried pasta is often on sale, so stock up when the price is right. If fresh parsley is too expensive, you can substitute dried parsley or omit it altogether.