Spaghetti Aglio e Olio

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pound uncooked spaghetti

½ cup olive oil

6 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes, or to taste

salt and freshly ground black pepper to taste

¼ cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Directions

Gather all ingredients.

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.

Nutrition

• Calories: 755 kcal
• Total Fat: 35 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 355 mg
• Total Carbohydrate: 87 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 23 g