Spaghetti aglio e olio

Ingrédients

• 1 handful Kosher salt
• 1 pound dry spaghetti
• 8 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 1 cup grated Parmigiano-Reggiano cheese + extra for serving
• 1/2 teaspoon red pepper flakes
• 3/4 cup fresh parsley, minced

Préparation

1. 1

   Put a pot of water on to boil.

2. 2

   When boiling, add the handful of salt and the spaghetti (stir until the boil returns).

3. 3

   Combine the olive oil and garlic in a cold saute pan (large enough to hold 1 pound of pasta).

4. 4

   When the pasta is 1/2 way to al dente, warm the oil and garlic over low-to-medium heat.

5. 5

   After three minutes, add the red pepper flakes.

6. 6

   Two minutes shy of al dente, add a splash of pasta water to the pan.

7. 7

   Raise the heat slightly and allow water to reduce for 1 minute.

8. 8

   Transfer the pasta directly into the pan and coat thoroughly with the water, oil, garlic and pepper flakes.

9. 9

   Remove the pan from the heat and allow to sit for one minute, tossing occasionally.

10. 10

    Add the Parmigiano-Reggiano and toss the spaghetti.

11. 11

    Add the minced parsley.

12. 12

    Serve with additional cheese.