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Aglio e Olio

Course Side Dish
Cuisine Italian

Ingredients

  • 1 lb Pasta
  • 6 cloves garlic thinly sliced, minced, OR 1 tsp garlic powder
  • 1/2 cup olive oil
  • salt & pepper to taste fresh ground pepper is best!
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped fresh Italian parsley OR 1/3 of 1/4 cup dried parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Instructions

  • Bring a large pot of lightly salted water to a boil. Boil spaghetti until al dente. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is starting to golden, about 5 minutes. Remove from heat.
  • 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.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Notes

*for extra richness add 1 tbsp of butter when you toss with the cheese.