PASTA AGLIO E OLIO



Ingredients

  • 1 pound uncooked spaghetti
  • 6 cloves garlic clove, thinly sliced
  • 1/2 cup essential olive oil
  • 1/4 teaspoon red pepper flakes, in order to taste
  • salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • Add all ingredients to list out
  • Add all ingredients to list out

Directions

32 m
  1. Bring a sizable pot of gently salted water to some boil. Prepare spaghetti within the boiling water, stirring from time to time until cooked through but firm towards the bite, about 12 minutes. Drain and transfer to some pasta bowl.
  2. Combine garlic clove and essential olive oil inside a cold skillet. Prepare over medium heat to gradually toast garlic clove, about ten minutes. Reduce heat to medium-low when essential olive oil starts to bubble. Prepare and stir until garlic clove is golden brown, about another a few minutes. Remove from heat.
  3. Stir red pepper flakes, pepper, and salt in to the pasta. Pour in essential olive oil and garlic clove, and sprinkle on Italian parsley and 1 / 2 of the Parmigiano-Reggiano cheese stir until combined.
  4. Serve pasta capped using the remaining Parmigiano-Reggiano cheese.

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