Essential Tips for a Healthier, Happier Home
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Phasellus at ullamcorper mi, in posuere tellus. Mauris eget enim hendrerit, ornare libero et, vulputate nibh. Etiam volutpat sed massa non rhoncus. Curabitur et nisl vitae neque tristique tincidunt. Donec facilisis, ligula non maximus lobortis, erat lacus tempor orci, quis laoreet libero tortor sed risus. Maecenas massa ex, sagittis eu tincidunt eget, condimentum quis nunc. Ut viverra egestas risus, vitae porta dui auctor ac. Etiam interdum dignissim erat, id tempus purus tincidunt quis. Aliquam erat volutpat. Ut vel volutpat tellus. Curabitur varius lobortis eros. Sed ullamcorper tortor vel dolor pharetra volutpat. Nullam eu lacinia sem, quis elementum ligula. Cras turpis est, egestas ut pulvinar vitae, pellentesque sit amet nisi. Nam ultricies sapien in neque blandit porttitor.
Nulla sed turpis sit amet erat vulputate condimentum ut ac nisl. Mauris egestas imperdiet odio, eget convallis tellus convallis eget. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce quis libero eu nisl pretium luctus eget et arcu. Vivamus molestie elit justo, et tincidunt massa rhoncus ut. Aenean ullamcorper purus libero, eu lacinia arcu aliquam ac. In sed turpis at neque sollicitudin sagittis. Integer venenatis molestie libero nec efficitur. Nullam pellentesque iaculis nulla sit amet vestibulum. Nam eu tempor augue. Morbi venenatis erat a eros sollicitudin, non tempus dolor placerat.
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.
Notes
Mauris tristique molestie risus eget accumsan. Mauris finibus nibh sed risus commodo, nec bibendum leo eleifend. Praesent sed nisi neque. Morbi faucibus, ex vitae pretium volutpat, mi lorem fringilla turpis, at cursus lacus elit vel tellus. Vestibulum a tortor rutrum lorem auctor fringilla. Praesent sed ultricies orci. Quisque volutpat porttitor lectus, eu posuere tellus bibendum ut. Nulla fringilla diam non porttitor semper. Phasellus eu mollis ipsum, sit amet pretium tortor. Sed maximus dignissim efficitur. Suspendisse a est odio. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia curae; Suspendisse hendrerit massa id justo lacinia, vel tincidunt magna volutpat. Proin in faucibus tellus, eget placerat turpis. Morbi quis augue rutrum, ornare arcu at, euismod arcu.
