Pasta Aglio e Olio with Sundried Tomatoes and Parsley

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

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