- 1 Pound dried spaghetti
- 7 cloves garlic, thinly sliced
- 1/3 Cup good quality olive oil
- 1/2 Teaspoon red pepper flakes
- 1/4 Cup fresh parsley, minced
- 1 Cup grated Parmigiano- Reggiano
Bring a large pot of salted water to a boil. Once the water is boiling, drop in the pasta and stir for a minute until the water returns to a boil, Cook the pasta for about 12 minutes or until cooked to al dente.
While the pasta is cooking, combine the garlic and olive in a skillet. Cook over medium heat, stirring occassionally with a wooden spoon to keep the garlic from burning. Cook the garic for about 10 minutes. Then, reduce the heat to medium-low and continue to cook the garlic for another 5 minutes or until the garlic is a golden color. Remove the pan from the heat, stir in the red pepper flakes, and season with salt and pepper to taste.
Drain the pasta, reserving about 2 tablespoons of the pasta water. Toss the pasta in the olive oil sauce with the reserved pasta water. sprinkle with the parsely and cheese and toss to evenly distribute. Enjoy!