Spaghetti Aglio e Olio
spaghetti, cheese, garlic, parsley
Ingredients
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
Directions for Spaghetti Aglio e Olio Recipe
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.
Read the full directions on Allrecipes.com
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