Spaghetti Aglio & Olio

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain. A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a sauté pan that is large enough to accommodate the pasta once it has cooked. Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the sauté pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated parmesan cheese and chopped parsley

Pasta

Ingredients

1 lb spaghetti

1/2 C of The Olive Bin’s Lemon Olive Oil

4-6 cloves garlic, chopped

1/2 tsp red chili flakes

Salt to taste

Parmesan cheese, grated

Italian parsley, chopped

Directions

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain.
A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a sauté pan that is large enough to accommodate the pasta once it has cooked.
Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the sauté pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated parmesan cheese and chopped parsley