Pasta Aglio e Olio
Serving Size: 4 Preparation Time: 20 Minutes
Recipe by Chef Pino Di Cerbo
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450 g Aurora spaghetti
1/2 cup Aurora Extra Virgin Olive Oil
4 garlic cloves, thinly sliced
1/4 tbsp red pepper flakes
1 cup freshly grated Parmigiano Cheese
Salt and freshly ground back pepper
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Bring a large pot of salted water to a boil and cook the Aurora spaghetti to al dente (approximately 9-10 minutes) stirring occasionally.
Meanwhile heat the oil in a large saute pan over medium heat. Add the garlic, hot pepper flakes and black pepper. Cook until the garlic turns to a light golden brown.
Add the pasta to the saute pan along with 1/2 cup of the pasta water and toss until well coated. Turn off the heat and add in the Parmigiano cheese and toss.
Serve pasta topped with more Parmigiano cheese. Enjoy!
