This quick, simple, delicious pasta dish will make your kitchen smell great too. Olio e Aglio simply means Oil and Garlic in Italian. Add Italian Parsley, grated Parmesan Cherse, and maybe some red pepper flakes and you're good to go.
Once you've cooked and drained your pasta you heat your oil. Once the oil is hot you add your garlic. (CAUTION: Watch the garlic closely. If you burn the garlic it will be bitter.) You basically are quickly frying the garlic in the oil. This is where the aroma gets released. Your kitchen will quickly smell wonderful.
Add your pasta to the hot oil and mix.
That's it. Mangia!
Ingredients
1 pound uncooked spaghetti
½ cup olive oil
6 cloves garlic, thinly sliced (You can mince the garlic, if you prefer. If you do reduce the cooking time to 2 minutes)
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Directions
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.
Transfer pasta to a straight net and let drain.
While the pasta is draining heat oil in pot.
Add garlic to oil once it's hot.
Cook over medium heat to slowly toast garlic, about 5 minutes.
Reduce heat to medium-low when olive oil begins to bubble.
Cook and stir until garlic is golden brown,
Turn off burner and remove pot from heat.
Carefully add pasta to hot olive oil and garlic.
Sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese.
Toss pasta until everything is combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Stir red pepper flakes, salt, and black pepper into pasta (Optional)
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