Spaghetti Aglio E Olio (Spaghetti with Oil and Garlic)

Ingredients

• 1 lb.spaghetti
• 1/3 c. olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 t. crushed red pepper flakes
• 1/2 c. fresh parsley, minced
• 1 c. freshly grated Parmesan cheese, plus extra for serving
• ½ cup fresh Italian parsley, chopped
• Kosher salt

Steps

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta, cook according to the directions on the package. Reserve 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Heat olive oil over medium heat in a large pot. Add garlic, cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Add red pepper flakes, cook for 30 seconds. Add the reserved pasta water and parsley to the garlic and oil and bring it to a boil. Lower the heat, add 1 teaspoon of salt, simmer for about 5 minutes, until the liquid is reduced by about a third.
3. Add drained pasta to the garlic sauce and toss. Turn off the heat, add parsley and Parmesan, toss well. Allow the pasta to rest for 5 minutes so the sauce get slightly absorved. Taste, season as desired and serve warm and garnish with extra Parmesan.