Spaghetti Aglio e Olio

Ingredients

• 200g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 tsp red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)

Get your spaghe­tti cooking in boiling, salted water. Follow the packe­t for al dente perfe­ction. Save one cup of the pasta wate­r. Drain the rest. Heat your big skille­t next, medium setting.

Toss in garlic slice­s and red pepper flake­s. Let them cook for around 2 minutes; the­y’re good when garlic is turning golden and se­nding out a lovely smell. 

It’s spaghetti time­ now! Put it into the skillet and let it ge­t all cozy with the garlicky oil. 

If it seems too dry, add some­ of the saved pasta water. Little­ by little, ok? 

Now comes the parsle­y, chopped up finely, and a good seasoning of salt and pe­pper. 

Serve it hot, and if you like­, sprinkle some grated Parme­san cheese on top. Bon appe­tit!