Spaghetti Aglio e Olio
Ingredients
- 1 packet of Otway Pasta Company Spaghetti
- ½ cup olive oil 6 cloves garlic
- thinly sliced ¼ teaspoon of chilli flakes
- Salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
- Step 1: Bring a large pot of lightly salted water to a boil. Cook your Otway Pasta spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite. Drain and transfer to a pasta bowl.
- Step 2: While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Step 3: Stir chilli flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.