Pasta Aglio e Olio

This recipe is a classic of Italian cuisine. Simple to make in just a few minutes, it is ideal for weeknight dinners.

Ingredients (for 3 to 4 people):

• 500g spaghetti
• 3/4 cup extra virgin olive oil
• 3/4 cup of Parmigiano Reggiano
• 10-12 cloves of garlic, very thinly sliced
• 2 teaspoons chili flakes (plus more for garnish when serving)
• 2 tablespoons fresh lemon juice
• Salt and pepper from the mill
• 1/3 cup very finely chopped Italian parsley (optional)

Instructions:

1. Bring a large pot of salted water to a boil and add the spaghetti; cook until al dente, 8 to 10 minutes. Drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, in a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, about 3 minutes. Add the crushed red pepper flakes and a good pinch of salt and pepper. Add the drained spaghetti to the skillet and toss, adding the pasta water, until the spaghetti is well coated.
3. Remove the pan from the heat, add the parsley, lemon juice and parmesan and mix well. Check the flavor, add more salt if necessary. Garnish with more parmesan, lemon wedges and crushed red pepper flakes.

Enjoy your meal!