Spaghetti Aglio e Olio

Spaghetti aglio e olio, or “spaghetti with garlic and oil,” is a wonderfully simple dish that hails from Naples, Italy. Often called “midnight pasta” or “spaghettata di mezzanotte,” it’s a favorite late-night meal for chefs and home cooks because it’s quick, comforting, and comes together with just a few pantry staples.

The recipe couldn’t be easier: cook the spaghetti, sauté thinly sliced garlic in olive oil until it’s golden and fragrant, then toss everything together with red pepper flakes, parsley, a splash of pasta water, and a generous sprinkle of freshly grated cheese. This dish is the epitome of Italian cooking—uncomplicated yet incredibly satisfying—and it’s the perfect weeknight (or midnight!) pasta to add to your rotation.

• 1 tablespoon + 3/4 teaspoon salt, divided
• 1 pound (16 oz) dried spaghetti
• ½ cup extra-virgin olive oil
• ⅓ cup thinly sliced garlic, from about 8 cloves
• ½ teaspoon crushed red pepper flakes, plus more for serving
• ⅓ cup fresh Italian parsley, finely chopped
• ¾ cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving