Garlic & Oil Pasta (Pasta Aglio Olio e Peperoncino)


3 quarts water, for cooking the pasta (salt optional)
½ cup extra virgin olive oil
10 average-size garlic cloves, sliced
¼ teaspoon salt, plus more for the cooking water, if desired
¼ teaspoon red pepper flakes
3 tablespoons chopped fresh parsley, divided
1 pound pasta—spaghetti or spaghettini
3 tablespoons grated Romano cheese

Suggested Wine Pairing: Artesa Estate Reserve Chardonnay


Serves 4 to 6

In a large stockpot, bring the water, with or without the optional salt, to a boil.

Pour the oil into a large sauté pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not to let it turn brown and burn. Remove from the heat and add ¼ teaspoon salt, the red pepper flakes and half the parsley.

Add the pasta to the boiling water and cook according to the package directions until it's tender. Drain the pasta well and return it to the pot. Pour the sauce over the pasta, add the remaining parsley, and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Turn off the heat, add the Romano cheese, and toss to distribute the ingredients.