Spaghetti Aglio e Olio

Extra additions: spinach, cherry tomatoes, chicken, shrimp, aucchini, asparagus, egg plant, sun dried tomatoes or peppers, proscuitto

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Step 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 10 to 12 minutes. Drain and transfer to a pasta bowl.

Step 2

While the pasta is cooking, combine olive oil and garlic 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.

Step 3

Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined. *save 1 cup of pasta water to adjust consistency

Step 4

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

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