Ingredients:
- 14 oz of spaghetti or long pasta of your choice
- 1/2 cup of Premium Extra Virgin Olive Oil
- 6-8 large cloves of garlic, thinly sliced
- 1/2 cup of sundried tomatoes, chopped
- 1/2 teaspoon of red chili flakes (adjust to taste)
- 1 cup of fresh parsley, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Grated Parmesan cheese, for serving
Instructions:
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- Cook the pasta according to the package instructions until al dente.
- Reserve about 1 cup of the pasta cooking water and then drain the pasta.
Make the Aglio e Olio Sauce:
- While the pasta is cooking, heat the EVOO in a large skillet over medium heat.
- Add the sliced garlic to the oil and sauté until it's golden brown but not burnt.
- Stir in the red chili flakes and chopped sundried tomatoes, and cook for another 1-2 minutes.
- Lower the heat if necessary to prevent the garlic from burning.
Combine Pasta and Sauce:
- Add the drained pasta directly to the skillet with the garlic oil.
- Toss the pasta in the sauce to coat evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
- Cook together for about 2 minutes, allowing the pasta to absorb the flavors.
Finish the Dish:
- Remove the skillet from heat.
- Stir in the chopped parsley, and season with salt and freshly ground black pepper to taste.
- If you’re using cheese, sprinkle grated Parmesan over the pasta and toss to combine.
- Plate the pasta while it's hot.
- Optionally, add an extra drizzle of EVOO and a sprinkle of Parmesan cheese on top.
- Serve immediately