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Spaghetti Aglio e olio
Ingredients
- 1 pound uncooked spaghetti
- 1/2 cup olive oil
- 6 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes
- salt and freshly ground black pepper
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
- 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.
