Spaghetti Aglio e Olio

Are you ready for a culinary adventure? Spaghetti with garlic and oil might sound simple, but let me tell you, it’s a flavor explosion waiting to happen! Picture al dente pasta coated in a luscious blend of roasted garlic, fragrant olive oil, and a kick of spicy red pepper flakes.

Mmm, my taste buds are tingling just thinking about it! The addition of roasted pine nuts, parsley, and tangy Asiago cheese take this dish to a whole new level. Not to mention, the zing of fresh lemon juice adds a refreshing twist.

But wait, there’s more! You can even personalize this dish by adding succulent shrimp for an extra dose of protein. And guess what? This dish isn’t just about taste. It’s a quick and healthy meal option that you can whip up in no time. Plus, it’s perfect for those lazy weeknights when you want something delicious without the fuss. So why not give this exciting take on Spaghetti Aglio e Olio a try? Trust me, your taste buds will thank you!

Ingredients

• 1 pound uncooked spaghetti
• ½ cup olive oil
• 6 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes, or to taste
• salt and freshly ground black pepper to taste
• ¼ cup chopped fresh Italian parsley
• 1 cup finely grated Parmigiano-Reggiano cheese

Directions

STEP 1: Heavily salted water in a big saucepan should be brought to a boil. Boil the spaghetti in the water, stirring it regularly, for 10 to 12 minutes, or until it is cooked through but still firm to the biting. After draining, move to a spaghetti bowl.

STEP 2: Garlic and olive oil should be combined in a chilly skillet while the pasta cooks.

STEP 3: Sauté the garlic steadily over medium heat for around ten minutes.

STEP 4: When olive oil starts to boil, turn down the heat to medium-low. Cook and stir garlic for a further five minutes, or until it turns golden brown.

STEP 5: Take off the heat. Stir red pepper flakes, salt, and black pepper into pasta.

STEP 6: Pasta can now be combined with salt, black pepper, and red pepper flakes.

STEP 7: Add the garlic and hot olive oil, then mix in half of the Parmigiano-Reggiano cheese and the Italian parsley.

STEP 8: Serve pasta topped with the remaining Parmigiano-Reggiano cheese.