Spaghetti Aglio e Olio

Ingredients

450g uncooked Spaghetti

1/2 cup Olive Oil

6 thinly sliced cloves garlic

1/4 teaspoon chilli flakes

Salt

Ground pepper

1/4 cup chopped parsley

1 cup grated Parmigiano-Reggiano cheese

Method

1. Boil a pot of lightly salted water. Cook spaghetti in boiling water, stirring occasionally. Cook for 10-12 minutes of until al dente. Strain pasta and transfer to a bowl.

2. While the pasta is cooking, combine olive oil and garlic in a pan and cook on medium heat for 10 minutes. Reduce heat when olive oil begins to bubble. Cook until garlic is golden brown. 

3. Stir chilli flakes, salt, and pepper into the cooked pasta. Pour in the hot olive oil & garlic mixture, and sprinkle parsley on top. Sprinkle half the Parmigiano-Reggiano and toss to combine all ingredients.

4. Serve pasta topped with more Parmigiano-Reggiano. Enjoy!