Spaghetti Aglio e Olio

• Serves: 4
• Contributor: MikeCrute

Ingredients

• 12 ounces spaghetti (or bucatini)
• 1/3 cup extra virgin olive oil (plus more for drizzling)
• 10 cloves garlic (thinly sliced)
• Generous pinch red pepper flakes
• 1/3 cup fresh parsley (minced)
• 2/3 cup Parmesan cheese
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta to al dente. Set aside 1 1/4 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook 2 minutes, stirring occasionally, until it begins to turn golden. Being careful not to burn the garlic.
3. Add the red pepper flakes and cook 30 seconds longer.
4. Add the reserved pasta-cooking water to the garlic and oil and bring to a simmer. Cook 5-6 minutes, until the liquid reduces by 1/3.
5. Add the cooked pasta to the sauce and toss to combine.
6. Remove from heat and stir in parsley and parmesan. Let rest 2-3 minutes to allow the sauce to absorb further.
7. Season with additional salt, pepper and red pepper flakes, to taste. Enjoy.

CategoryRecipesDinner