Aglio e olio
Prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
-1 lb dry spaghetti
-5 tbsp extra virgin olive oil, divided
-6 cloves garlic, thinly sliced
-1/4 tsp red pepper flakes
-1/4 cup coarsely chopped fresh flat-leaf parsley leaves
-freshly grated parmesan or pecorino romano cheese and some for garnish
In a large pot of boiling, salted water, cook pasta according to the package instructions, reserve 1 cup water and drain well.
Heat olive oil in the skillet. Add garlic and red pepper flakes and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
Add pasta, 3/4 cup parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly and add remaining water as needed, 1 tbsp at a time until the cheese has melted and desired consistency is reached.
Serve immediately, garnished with remaining parmesan and parsley, if desired. Enjoy!