Adapted from Easy Sizzling Italian Spaghetti Aglio e Olio by Oh Sweet Basil

Ingredients

• ⅔ cup extra virgin olive oil
• 8 cloves garlic, minced
• ½ tsp red pepper flakes
• 3 tsp fresh Italian parsley, finely chopped (or 1 tsp dried)
• 3 tsp fresh oregano, finely chopped (or 1 tsp dried, finely ground*)
• 1 ½ tsp fresh rosemary, finely chopped (or ½ tsp dried, finely ground*)
• 4 tsp fresh basil, finely chopped (or 1 ⅓ tsp dried, finely ground*)
• 2 tsp Kosher salt
• ½ Tbsp Balsamic vinegar
• 16 oz spaghetti, cooked al dente (reserve ⅓ cup of pasta water)
• 2 Tbsp fresh Parmesan cheese, grated

Directions

1. Finely chop all fresh herbs and use a mortar and pestle to grind any dried herbs* (see notes). Combine all prepared herbs into a large serving bowl, add salt, and set aside.

2. Mince garlic into a small dish, add red pepper flakes, and set aside.

3. Cook pasta until al dente. Reserve ⅓ cup of starchy pasta water, then drain.

4. In a small saucepan, heat olive oil over medium heat. Once oil is shimmering, add garlic and red pepper flakes. Stir for no more than 30 seconds while garlic sizzles. (Watch closely, because garlic browns and burns quickly!)

5. Pour hot oil and garlic over the prepared herbs in your large serving bowl. Add pasta, reserved pasta water, and Balsamic vinegar. Toss to coat. Sprinkle with Parmesan cheese and serve immediately.

Notes

If you are using dried herbs, don’t skip the grinding step! I even like to grind my Kosher salt with the herbs so that all of the flavors blend seamlessly and coat the pasta evenly.