Diva Tasting: Angel Hair Aglio e Oli…

Angel Hair Aglio e Oli


1 Pound Uncooked Angel Hair Pasta

3 Cloves Garlic, Thinly Minced

3 Cloves Garlic, Thinly Sliced

½ Cup Olive Oil

¼ Teaspoon Red Pepper Flakes, Or To Taste

Sea Salt And Freshly Ground Black Pepper To Taste

¼ Cup Chopped Fresh Italian Flat Leaf Parsley

1 Cup Finely Grated Parmigiano-Reggiano Cheese


Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and transfer to a pasta bowl.

Step 2 Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Step 3 Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Step 4 Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Serve with garlic bread, garden salad with Italian vinaigrette and beverage.

Variation: Heat 3 Cups Chopped Rotisserie Chicken, or Browned and crumbly lean ground beef or Boiled shrimp for protein if needed. Serves 4-6

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