Spaghetti Aglio E Olio
- 1 pound dry spaghetti
- 4 tablespoons extra-virgin olive oil, divided
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!