Spaghetti Aglio Olio

Spaghetti Aglio Olio

 1 lb.  Spaghetti  (or Angel Hair pasta)

2 to 3 tablespoons chopped garlic (depends on how garlicky you like your spaghetti)

1 to 2 teaspoons dried red pepper flakes (pepperoncini)

½ cup good extra virgin olive oil

½ cup coarsely chopped fresh parsley

Lots of Parmesan cheese (freshly grated if possible)

Salt and pepper to taste

1. Bring a pot of water to the boil, add a handful of kitchen salt, and cook pasta according to package directions—but time it to cook two minutes less than the required time. Save a cup of the pasta cooking water before you drain the pasta.
2. While pasta is cooking, heat the olive oil until just shimmering in a large saucepan big enough to hold the pasta. Sauté the garlic and dried pepper flakes until the garlic starts to turn golden brown (don’t overcook it, so watch carefully, it doesn’t take long).
3. Add the pasta cooking water, salt, and pepper to taste, and bring to a simmer. Simmer for a couple of minutes to reduce. Add the drained pasta and toss to coat. Simmer for one minute to finish cooking the pasta, and allow it to absorb the garlicky goodness from the water.
4. Remove the pan from the heat and immediately mix in the parsley and parmesan cheese, tossing well to allow the cheese to melt slightly. Taste, and add more salt and pepper if needed.
5. Serve immediately with more cheese and red pepper flakes on the side.