Spaghetti Aglio e Olio

1. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente, about 9 minutes or according to package instructions.
2. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.
3. Meanwhile, heat 3 tablespoons of the Garcia De La Cruz Everyday Essential Olive Oil in a large skillet over medium-low heat until shimmering. Add the garlic and red pepper flakes and cook until the garlic just begins to turn light golden-brown, 2 to 3 minutes. Remove the pan from the heat if the pasta is not ready.
4. Add the pasta water to the skillet and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the spaghetti and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat, stir in the remaining 1 tablespoon of Garcia De La Cruz Everyday Essential Extra Virgin Olive Oil, and toss to combine. Serve immediately