In a pot of boiling water, prepare the pasta ”al dente” by cooking for 2 minutes less than the time designated in the package cooking instructions.
In a large nonstick saute pan, add the garlic, red pepper flakes, and oil. Stir well while cooking over medium-low heat for 3 minutes until the garlic starts to brown .
Stir in the salt and pepper. Cook for 1 minute.
Add the parsley, stir, and cook for 1 minute.
Drain the pasta and add to the sauce. Stir well and cook for 2 minutes over medium-high heat.
Add the breadcrumbs and stir well until they absorb most of the oil.
Turn off heat and stir in the Romano cheese.
Serve with a topping of more cheese.
1 pound spaghetti
6 tablespoons extra virgin olive oil
8 garlic cloves cut in thick slices
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped parsley
1/2 cup toasted Italian breadcrumbs
1/2 cup grated Romano cheese