Spaghetti Aglio e Oli

Happy New Years to you all...I'm starting the New Year Off with a pasta recipe...It's called Spaghetti Aglio e Oli....Yeah..That's a mouth full isn't it?

I got this recipe from Chef Patrik Jaros...

 Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.  A little something different than traditional Spaghetti...Go on...Open your mind and open your pallet...Try this.

INGREDIENTS:

• 1 pound of uncooked spaghetti
• 6 cloves of garlic, thinly slice
• 1/2 cup of olive oil
• 1/4 teaspoon of red pepper flakes, or to taste

• Salt and freshly ground black pepper to taste
• 1/4 cupchopped fresh Italian parsley
• 1 cup of finely grated Parmigiano-Reggiano cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Enjoy....Eat Well My Friends!