Aglio E Olio Spaghetti

Ingredients

• 1 pound dried spaghetti
• 7 cloves garlic, thinly sliced
• 1/3 cup good quality olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, minced
• 1 cup grated parmigiano- reggiano

Directions

1. Bring a large pot of salted water to a boil. Once the water is boiling, drop in the pasta and stir for a minute until the water returns to a boil, Cook the pasta for about 12 minutes or until cooked to al dente.
2. While the pasta is cooking, combine the garlic and olive in a skillet. Cook over medium heat, stirring occassionally with a wooden spoon to keep the garlic from burning. Cook the garic for about 10 minutes. Then, reduce the heat to medium-low and continue to cook the garlic for another 5 minutes or until the garlic is a golden color. Remove the pan from the heat, stir in the red pepper flakes, and season with salt and pepper to taste.
3. Drain the pasta, reserving about 2 tablespoons of the pasta water. Toss the pasta in the olive oil sauce with the reserved pasta water. sprinkle with the parsely and cheese and toss to evenly distribute. Enjoy!