SPAGHETTI AGLIO E OLIO
300g spaghetti (uncooked)
6 cloves of garlic (sliced)
½ cup olive oil
1 tsp. red pepper flakes
Salt and freshly ground pepper to taste
¼ cup freshly chopped parsley
½ cup finely grated Parmigiano-Reggiano cheese
Boil your spaghetti as per the package's instructions and set aside.
Combine garlic and olive oil in a skillet. Cook to slowly toast the garlic, about 5-7 minutes. Reduce the heat when olive oil begins to bubble. Cook and stir until the garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, sprinkle parsley and half of the cheese, stir until combined.
Serve spaghetti with remaining cheese and oregano.