Recipe

1. Cook pasta, according to package directions.

2. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 7 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 2 minutes. Remove from heat.

3. Once pasta is done cooking, drain, and place into large serving bowl.

4. Stir in red pepper flakes, salt, black pepper, Parmigiano-Reggiano, fresh parsley, and garlic infused olive oil, into pasta. Toss to coat. Sprinkle top of pasta with shredded parmesan cheese and serve.

Ingredients

• 1 pound uncooked spaghetti

• ½ cup olive oil

• 6 cloves garlic, thinly sliced

• ¼ teaspoon red pepper flakes, or to taste

• salt and freshly ground black pepper to

  taste

• ¼ cup chopped fresh Italian parsley

• 1 cup finely grated Parmigiano-Reggiano

  cheese

• 1/2 c of shredded parmesan cheese or Parmigiano - Reggiano cheese (for topping pasta)

Equipment

• Large pasta mixing bowl

• Large pot (for cooking spaghetti noodles)

• Measuring cups

• Mesh strainer

• tbsp/tsp

• Cutting board

• Chefs knife

• Cheese grater (if you choose to shred your own block of cheese)