Spaghetti Aglio e Olio: A classic Italian pasta dish featuring garlic, olive oil, and Parmesan cheese, all tossed with spaghetti for a satisfying meal.

Ingredients List

• 1 pound uncooked spaghetti

• ½ cup olive oil

• 6 cloves garlic, thinly sliced

• 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

Cooking Instructions

Prepare all the necessary ingredients before starting the cooking process.

Bring a large pot of salted water to a boil. Cook the spaghetti for 10 to 12 minutes, stirring occasionally, until al dente. Drain and transfer the pasta to a serving bowl.

As the pasta cooks, add olive oil and garlic to a cold skillet and stir to combine.

Cook the garlic over medium heat, allowing it to gently toast for about 10 minutes. Once the oil begins to bubble, lower the heat to medium-low. Continue cooking and stirring until the garlic turns golden brown, about 5 more minutes. Remove from the heat.

Mix in red pepper flakes, salt, and freshly ground black pepper with the pasta.

Drizzle the hot olive oil and garlic mixture over the pasta, then add Italian parsley and half of the grated Parmigiano-Reggiano. Toss everything together until evenly combined.

Top the pasta with the remaining grated Parmigiano-Reggiano cheese before serving.

Cooking Tip

Nutritional Information (per serving)