Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Ingredients:
12 ounces spaghetti
1/2 cup Cesira extra virgin olive oil
8 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese (optional)
Zest of 1 lemon (optional)
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
Prepare the Garlic and Oil:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can become bitter.
Combine with Spaghetti:
Add the drained spaghetti to the skillet, tossing to coat the pasta with the garlic and oil mixture. If the pasta seems dry, add a splash of the reserved pasta water to help coat the noodles.
Season and Serve:
Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Remove from heat.
If desired, sprinkle with grated Parmesan cheese and a little lemon zest for extra flavor.
Serve Immediately:
Divide the spaghetti among serving plates. Serve immediately, garnished with additional parsley and Parmesan cheese if desired.
