spaghetti aglio e olio

Ingredients

• Servings: 2
• 1 pound uncooked spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes, or to taste
• salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh italian parsley
• 1 cup finely grated parmigiano-reggiano cheese

Recipe

Preparation Time: 10 mins Cook Time: 22 mins Ready Time: 32 mins


• 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 12 minutes. drain and transfer to a pasta bowl.
• combine garlic and olive oil 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, black pepper, and salt into the pasta. pour in olive oil and garlic, and sprinkle on italian parsley and half of the parmigiano-reggiano cheese; stir until combined.
• serve pasta topped with the remaining parmigiano-reggiano cheese.