spaghetti aglio e olio

Name: spaghetti aglio e olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Spaghetti (1 pound uncooked spaghetti); ½ cup Olive Oil (0.5 cup olive oil); 6 cloves Garlic (6 cloves garlic, thinly sliced); ¼ tsp Red Pepper Flakes (0.25 teaspoon red pepper flakes, or to taste); 0 pinches Table Salt (table salt and freshly ground black pepper to taste); 1 pinch Black Pepper (table salt and freshly ground black pepper to taste); ¼ cup Flat-Leaf Parsley (0.25 cup chopped fresh italian parsley); 1 cup Parmigiano Reggiano Cheese (1 cup finely grated parmigiano reggiano cheese)

25 minItalian

Servings4

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Vegetarian
Pescatarian

Steps

1gather all ingredients.
2bring a large pot of lightly salted water to a boil.
3cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes.
4drain and transfer to a pasta bowl.
5while the pasta is cooking, combine olive oil and garlic in a cold skillet.
6cook over medium heat to slowly toast garlic, about 10 minutes.
7reduce heat to medium-low when olive oil begins to bubble.
8cook and stir until garlic is golden brown, about another 5 minutes.
9remove from heat.
10stir red pepper flakes, salt, and black pepper into pasta.
11pour in hot olive oil and garlic, and sprinkle on italian parsley and half of the parmigiano reggiano cheese; toss until combined.
12serve pasta topped with the remaining parmigiano reggiano cheese.