Best Spaghetti with garlic and olive oil

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The Naples classic of spaghetti all'aglio, olio, e peperoncino—spaghetti tossed with extra-virgin olive oil in which a bit of garlic and red chili pepper (either dried or fresh) have been sautéed—is one of the simplest, quickest, and yet most satisfying pasta dishes of all. Add the olive oil and garlic to a large cold sauté pan. Add the chile flakes and cook for another minute.

You need to prepare 16 ounce package of spaghetti.
You need to prepare extra virgin olive oil.
Prepare garlic cloves thinly sliced.
You need to prepare chopped fresh parsley.
Prepare crushed red pepper.
You need to prepare pasta water.
You need freshly grated parmesan cheese.
Prepare salt & pepper.

Short Tips:

Preparation is an extremely integral part of cooking. You want to make sure you have every product you might need. You also intend to ensure you have all the products you might require. You don't want to remain in the middle of a recipe as well as find out you are missing out on something vital.

Cook spaghetti according to the package..
While pasta is cooking. Heat Olive oil in a deep sauce pan over medium heat.
When oil is hot add garlic and crushed red pepper. And cook for 2 minutes.
When pasta is cooked. Drain it and add it to the oil and garlic. Toss to coat the pasta with the oil.
Season with salt & pepper. Add parmesan cheese, pasta water, and parsley. Toss to combine.
Plate and serve with crusty Italian bread.

Pour the warm oil over the spaghetti and stir. Cook spaghetti according to package directions. Heat oil in a large skillet over medium heat. Saute onions, zucchini, yellow squash, bell peppers. Cook the spaghetti in boiling water to which an extra measure of salt has been added.

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