Amy’s Spaghetti with Olive Oil and Garlic
1 box (16 ounces) spaghetti, cooked al dente
1/2 cup olive oil
3 to 5 cloves of fresh, chopped
1/2 to 1 teaspoon of red pepper flakes (optional)
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese, plus extra for sprinkling on top
Drain pasta in a colander, reserving 2 tablespoons of the pasta water. Do not rinse pasta with water. In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté for about 30 seconds, stirring constantly. Add the red pepper flakes and sauté for another few seconds. Add the reserved pasta water and spaghetti and cook for another 1 minute. Toss in parsley and Parmesan cheese. Serve hot with extra Parmesan cheese on top.