Name: Spaghetti Aglio e Olio
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Uncooked spaghetti - 1 pound; Olive oil - ½ cup; Garlic, thinly sliced - 6 cloves; Red pepper flakes, or to taste - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Chopped fresh Italian parsley - ¼ cup; Finely grated Parmigiano-Reggiano cheese - 1 cup

Ingredients for - Spaghetti Aglio e Olio

1. Uncooked spaghetti 1 pound

2. Olive oil ½ cup

3. Garlic, thinly sliced 6 cloves

4. Red pepper flakes, or to taste ¼ teaspoon

5. Salt and freshly ground black pepper to taste ¼ teaspoon

6. Chopped fresh Italian parsley ¼ cup

7. Finely grated Parmigiano-Reggiano cheese 1 cup

How to cook deliciously - Spaghetti Aglio e Olio

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Photo by: Tammy. Photo by: Tammy