Spaghetti Aglio e Olio

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Garlic

  Raw

  6 cloves, minced or 18g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  1 dash or 0.4g

• Parsley

  Raw

  ¼ cup or 15g

• Parmesan cheese

  Grated

  1 cup or 100g

Directions

1. 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 12 minutes. Drain and transfer to a pasta bowl.
2. Combine garlic and olive oil 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. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
5. (source: https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/)

Similar Foods

• Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)