Ingredients
- Kosher salt
- 1 pound dried spaghetti, for example DeCecco
- 1/3 cup good essential olive oil
- 8 large garlic clove cloves, reduce thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Mozzarella dairy product, plus extra for serving
Directions
Bring a sizable pot water to some boil. Add two tablespoons of salt and also the pasta and prepare based on the directions around the package. Put aside 1 1/2 glasses of the pasta cooking water before you decide to drain the pasta.
Meanwhile, heat the essential olive oil over medium heat inside a pot big enough to carry the pasta, like a 12-inch saute pan or perhaps a large, shallow pot. Add some garlic clove and prepare for just two minutes, stirring frequently, until it simply starts to turn golden around the edges-don't overcook it! Add some red pepper flakes and prepare for thirty seconds more. Carefully add some reserved pasta-cooking water towards the garlic clove and oil and produce to some boil. Lower heat, add 1 teaspoon of salt, and simmer for around a few minutes, before the liquid is reduced by in regards to a third.
Add some drained pasta towards the garlic clove sauce and toss. From the heat, add some parsley and Parmesan and toss well. Permit the pasta to relax from the heat for five minutes for that sauce to become absorbed. Taste for seasoning and serve warm with extra Parmesan quietly.
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