3 quarts water (salt optional)
1/2 cup olive oil
10 average size garlic cloves, sliced
1/4 reaspoon red pepper flakes
3 tablespoons chopped fresh parsley
1 pound pasta - spaghetti or spaghettini
3 tablespoons grated Ramano chesse
Pasta Aglio Olio E Peperoncino
Serves 4 to 6
In a large stockpot, bring the water to a boiul with or without the optional salt.
Pour the oil into a large saute pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not tolet it turn brown and burn. Renmove from the heat and add the salt, red pepper flakes and half the parsley.
Add the pasta to the boiling water and cook according to package directions until it's tender. Drain well and return the pasta to the pot. Pour the sauce over the past, add the remaining parsley and cook over medium heat, stirring well to coast the pasta with the sauce, about 3 minutes. Turn off the heat, add the cheese and toss to distribute the ingredients.