Garlic & Oil Pasta

Ingredients

• 1/2 lb spaghetti or linguine
• 4 tablespoons high-quality extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust for heat)
• 1/4 cup fresh Italian parsley, finely chopped
• 1/2 cup reserved pasta water
• Freshly grated Pecorino Romano or Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of heavily salted water to a boil. Cook the pasta until it is just short of al dente (about 1-2 minutes less than package instructions).
2. While the pasta cooks, combine the olive oil and sliced garlic in a cold, large skillet. Turn the heat to medium-low. Let the garlic gently toast until it becomes fragrant and turns a light golden blonde color (do not burn it!).
3. Add the red pepper flakes to the skillet and cook for another 30 seconds. Turn off the heat if the pasta isn't ready yet.
4. Just before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta water and set it aside.
5. Drain the pasta and add it directly into the skillet with the garlic oil. Pour in about half of the reserved pasta water.
6. Turn the heat to medium and toss or stir vigorously for 1-2 minutes until the oil and water emulsify into a light, glossy sauce coating the noodles. Add more pasta water if it looks too dry.
7. Remove from heat, stir in the chopped fresh parsley, top with plenty of grated cheese, and serve immediately.