Spaghetti Aglio e Olio

Servings: Approximately 2

Ingredients:

½ pound (230 g) uncooked spaghetti

1/3 cup olive oil

8 garlic cloves (you can use fewer, I like to add extra for more flavor) - thinly sliced

1/2 tbsp. chili flakes (for less spice, cut the amount by half)

Salt & black pepper

⅓ cup fresh parsley - chopped

¾ cup parmesan cheese - grated

Instructions:

1. Cook the pasta in a pot of boiling salted water. When the pasta is al dente, drain the pasta and reserve a cupful of the cooking water.

2. In a pan, sizzle garlic over medium-high heat with olive oil for 1 minute.

3. Add ½ cup of the reserved pasta water, followed by the cooked pasta, chili flakes, salt, and pepper.

4. Add the parsley and parmesan, then mix together over low heat for about 2-3 minutes.

5. Sprinkle with additional parmesan and parsley, then serve.

*If needed, add more pasta water and toss until you achieve a smooth and creamy texture.