Pasta aglio e olio

This simple, yet flavorful, pasta dish will allow you to have dinner ready in less than 15 minutes. The epitome of a summer meal, pasta with garlic and olive oil is a classic of Neapolitan cuisine.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In a pot over high heat, put the water to cook the pasta to boil.
2. 2Add 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. 3In the meantime, add salt to the water and cook the pasta al dente.
4. 4When 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. 5Stir 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. 6Serve warm with red pepper flakes and more cheese.