Spaghetti aglio e basilico olio
Ingredients
16 oz Spaghetti of choice (you can use gluten-free)
1/2 cup Pinehurst Olive Oil Basil Olive Oil plus 2 tbsp
12 cloves Garlic, sliced very thin
1/2-1 tsp Crushed red pepper flakes
1/2 cup reserved pasta water
Garnish with:
1/2-3/4 cup freshly grated parmigiano reggiano cheese
1/2 cup fresh parsley, chopped
Instructions
Bring a large pot of water to a boil, and salt generously. Once boiling, add the pasta and cook to al dente (so basically 1-2 minutes less than what it says on the package). While the pasta is cooking, get out another pan. In another pan, heat 1/2 cup basil olive oil on medium heat. Once hot, add the garlic and crushed red pepper flakes. Stir and cook for about 5 minutes, being VERY careful so that the garlic does not burn. You can reduce the heat to low as needed and lift the pan from the heat as needed. Once pasta has cooked, use tongs to transfer to the pan with the garlic and basil olive oil. Add the reserved pasta water and toss to coat well, until a nice coating has formed. Garnish with parmesan cheese and parsley. Taste and add salt as needed. ENJOY!
**you can add a protein such as salmon, shrimp or grilled chicken