Spaghetti Aglio e Olio
Yields
Makes 4 large servings
Ingredients
1-pound dry spaghetti
salt and freshly ground black pepper to taste.
6 garlic cloves sliced thin.
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste
1/4 cup chopped Italian parsley.
1 cup finely grated Parmesan cheese.
Instructions
1. In a large pot, bring water to a boil on your cooktop and add salt, and spaghetti.
2. Cook spaghetti to al dente and keep half cup of hot salted pasta water on hand.
3. Thinly slice the garlic cloves and place them in a large skillet and add the olive oil.
4. Place on the cooktop at 390F and bring to a slight boil and slightly brown the garlic. Make sure not to burn the garlic.
5. Add the pasta water, red pepper flakes, freshly ground pepper, and salt to taste.
6. Bring the mixture to a rolling boil at 430F to reduce by about a third.
7. Lower the heat to 390F and add the cooked spaghetti to the skillet.
8. Add parmesan cheese, freshly chopped parsley and toss to thoroughly mix.
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