Pasta Aglio e Olio

• servings: 2-4
• active time: 20
• total time: 25

Ingredients

1 pound (450g) dried spaghetti

⅔ cup (150ml) extra virgin olive oil

8-14 garlic cloves, thinly sliced

3 teaspoons (12g) crushed red pepper flakes

¼ cup (10g) parsley, finely chopped

3 ounces (85g) Pecorino Romano or Parmigiano Reggiano, grated for finishing (optional)

Freshly ground black pepper to taste

Salt to taste

Directions

1) Bring a large 6-8 quart pot of water to a boil over high heat. Season generously with salt and add pasta. Cook to package instructions, or until al dente.

2) While the pasta cooks, to a large saucepan add olive oil and garlic and begin to cook over medium heat until fragrant. Garlic should develop little to no color.

3) Cut the heat from the saucepan and add chili flakes to lightly cook. Using tongs, transfer cooked pasta directly from the boiling water to the saucepan.

4) Toss and stir the pasta, adding a table spoon of pasta water at a time until it reaches a somewhat emulsified consistency. Add finely chopped parsley and toss to combine. Taste and adjust salt levels as needed.

5) Transfer pasta to a plate and enjoy. Optionally garnish with cheese and black pepper. Serve and enjoy.