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Spaghetti Aglio e olio

How to make a delicious spaghetti aglio e olio

Type de plat Main Course

Cuisine Italian

Temps de préparation 30 minutes minutes

Temps de cuisson 30 minutes minutes

Servings 2 people

Ingrédients

• 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

Recipes adapted from allrecipes.com

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