⅓ cup extra-virgin olive oil
3 cloves garlic, minced
⅓ cup chopped fresh parsley
¼ teaspoon red chili pepper ﬂakes
¼ cup grated Parmigiano Reggiano cheese
1 box (1 pound) thin spaghetti (preferably whole grain)
- Bring a large pot of water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic, parsley, and red pepper ﬂakes and sauté for 2 to 3 minutes. Set aside.
- Cook the pasta according to the package directions. Drain the pasta, reserving ½ cup of the pasta water.
- Immediately add the hot pasta to the skillet. Stir in the reserved pasta cooking water and mix well. Add the cheese and toss lightly. Serve hot.
Courtesy of Barilla