This dish brings back memories of my childhood – every time we went out for Italian food, my dad would order it as a side dish and he was quite particular about it, always ensuring it was just right. So, here’s my version of it, dad-approved! I’m not sure if an Italian nonna would give it her seal of approval, but I absolutely love it and that’s what I’m sharing today.
Spaghetti with Garlic and Olive Oil
Ingredients
- 16 ounces of your favorite spaghetti you can use gluten-free
- 1/2 cup olive oil I used Graza
- 12 cloves of garlic thinly sliced
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 cup reserved pasta water
Toppings:
- 1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until it’s 1 minute before al dente (about 1-2 minutes less than what it says on the package).
- While the pasta is cooking, heat olive oil in another pan over medium-high heat. Add the sliced garlic and crushed red pepper flakes. Cook and stir for about 5 minutes, making sure the garlic doesn’t burn. Reduce the heat to low if necessary and remove the pan from the heat occasionally.
- Once the pasta is cooked, use tongs to transfer it to the pan with the garlic and olive oil. Add the reserved pasta water and toss well until the pasta is nicely coated.
- Stir in the Parmesan cheese and parsley. Taste and add salt if needed.
- Serve and enjoy your delicious pasta dish!