This dish is typically called Spaghetti Aglio e Olio, named after the garlic and olive oil that flavor it. In this traditional and timeless Italian production, you toss hot pasta with lots of garlic sautéed in extra virgin olive oil, seasoned with a little crushed red pepper and finished with grated Pecorino Romano cheese. Serve with a mixed salad, crusty bread and your favorite light red wine.
Bring a large pot of salted water to a boil; add spaghetti and cook until al dente according to package directions. Reserve 1/3 cup of the pasta cooking water, then drain well.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 5 minutes.
Add cooked pasta to the oil along with the reserved 1/3 cup pasta water. Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well. Transfer to a serving plate or bowl, top with remaining parsley and cheese and serve immediately.
Per Serving:650 calories (210 from fat), 24g total fat, 6g saturated fat, 15mg cholesterol, 560mg sodium, 87g carbohydrates, (4 g dietary fiber, 3g sugar), 21g protein.
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