Aglio e Olio
1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
Cook pasta al dente.
Put the olive oil and the garlic in a large skillet over a medium heat.
When the garlic begins to change color add the parsley, red pepper flakes, and salt
Stir well and remove from heat.
When the pasta is cooked, return the skillet to a low heat.
Drain the pasta and add it to the skillet.
Toss until the pasta is well coated with sauce.
Serve at once with freshly grated cheese.
Note: The classic pasta is spaghettini, but you may also use spaghetti or angel hair pasta.