Recipe : The Super Antioxidant Spaghetti Aglio e Olio

Here is a delicious garlic and olive oil spaghetti recipe from Chef John of : 

The Super Antioxidant Spaghetti Aglio e Olio 

Ingredients (for 2 servings) 1 pound uncooked spaghetti 6 cloves garlic - thinly sliced 1/2 cup olive oil 1/4 teaspoon red pepper flakes (or to taste) 1/4 cup chopped parsley 1 cup finely grated Parmesan cheese salt and freshly ground black pepper to taste 

Directions Bring a large pot of lightly salted water to boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to bite, about 12 minutes. 

Drain, but don’t rinse. Transfer to pasta bowl. While spaghetti cooks: 

Combine garlic and olive oil in a cold skillet. Slowly roast garlic over medium heat for about 10 minutes. Reduce heat when oil begins to bubble. Cook and stir until garlic is golden brown (another 5 minutes). If it is too light, it doesn’t get the full flavour – if too dark, it becomes bitter. Remove from heat. 

Stir red pepper flakes, black pepper and salt into the pasta. Pour in olive oil and garlic. Sprinkle on parsley and half of Parmesan. Stir until combined. Serve pasta topped with the remaining cheese. For extra creaminess add a tablespoon of butter when you toss with the cheese. Enjoy!