Pasta aglio e olio

Ingrédients

• 1 package Capellini (Angel Hair) or Vermicelli
• 1/2 cup extra virgin olive oil
• 10-12 garlic cloves, finely sliced
• 1 cup curled parsley, coarsely chopped
• Coarse sea salt
• Peperoncino (crushed red pepper flakes)
• Parmigiano Reggianno or Grana Padano cheese

Préparation

1. 1

   In a pot over high heat, put the water to cook the pasta to boil.

2. 2

   Add the olive oil to a saucepan on medium-low heat and simmer the garlic for about 8-10 minutes, until golden brown. Set aside.

3. 3

   In the meantime, add salt to the water and cook the pasta al dente.

4. 4

   When the pasta is done, reserve at least 1 cup of the pasta water. Strain the pasta and inmediately add the pasta to the saucepan with the aglio e olio.

5. 5

   Stir the pasta, add the parsley and combine. Add pasta water as needed and continue strirring.Add parmesan cheese and stir until a creamy thing cot covers the pasta.

6. 6

   Serve warm with red pepper flakes and more cheese.