Spaghetti Aglio e Olio
Ingreadient
-
1 pound uncooked spaghetti
-
½ cup olive oil
-
6 cloves garlic, thinly sliced
-
¼ teaspoon red pepper flakes, or to taste
-
salt and freshly ground black pepper to taste
-
¼ cup chopped fresh Italian parsley
-
1 cup finely grated Parmigiano-Reggiano cheese
Direction
-
Gather all ingredients.
-
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
-
While the pasta is cooking, combine olive oil and garlic in a cold skillet.
-
Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
-
Stir red pepper flakes, salt, and black pepper into pasta.
-
Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
-
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
