Spaghetti Aglio e Olio

Serves 6-8

Ingredients

•1pound dried spaghetti

•1/2 cup extra-virgin olive oil

•6 cloves garlic, finely chopped, minced, or thinly sliced

•1/2 teaspoon crushed red pepper flakes (adjust to taste)

•1/4 teaspoon fine sea salt (adjust to taste)

•Fresh chopped Italian parsley for garnish

•Grated Parmigiano

Instructions

Add 1/2 cup olive oil to a cold sauté pan. 

Finely chop, mince, or thinly slice your garlic, and then add it to the cold olive oil in your 

pan along with your red pepper flakes.

Turn the heat on medium-low to slowly extract the flavors from the garlic and red pepper 

flakes into the oil. Don’t let the oil get too hot; remove it from the heat when the garlic is 

fragrant. Do not let it burn.

Cook the spaghetti in boiling salted water. Remove it about two minutes before the suggested time.

Add the spaghetti to the pan and toss it with the oil mixture. Turn the heat to med-high and add approximately 1/4 cup of the starchy pasta water. 

*Note: If enough water is transferred when you transfer the spaghetti to the oil mixture, you won’t need to add as much water. 

Bring your heat up to a hot simmer until the flavors meld and the water and olive oil is absorbed to your liking.

Sprinkle 1/4 teaspoon fine sea salt over your spaghetti and toss again. You can also add more red pepper flakes to taste. 

Add grated Parmigiano cheese, top with fresh parsley, and serve immediately. 

Enjoy!