Ingredients
- 1 lb. Uncooked Spaghetti 1/3 cup Caliendo Chili Pepper Infused Extra Virgin Olive Oil 8 Large Garlic Cloves, thinly sliced Kosher Salt and freshly ground black pepper to taste 2 Tsp Crushed Red Pepper flakes 1/2 cup Fresh Flat Leaf Parsley, minced 1 cup Pecorino Romano Cheese, fresh grated
Preperation
- Cook 16 oz. dried spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Tip: add a tablespoon of Caliendo Extra Virgin Olive oil to the water to prevent sticking. Drain and reserve 1 cup pasta cooking water. Heat the Caliendo Chili Pepper Infused Extra Virgin Olive Oil over medium heat in a large, shallow pot large enough to hold the cooked spaghetti. Add sliced garlic and cook until it starts to turn golden brown around the edges. Add in crushed red pepper and cook for 30 seconds more. Slowly pour the reserved pasta cooking water to the garlic and olive oil mixture and bring to a boil. Reduce heat and simmer for 3 minutes. Drain and add spaghetti to the spicy olive oil pasta sauce and toss to coat. Remove from the heat, and season with salt and freshly ground black pepper to taste. Add in the minced fresh parsley and freshly grated Pecorino Romano as desired. Serve warm with an extra drizzle of Chili Pepper olive oil and grated Pecorino cheese on the table.
Serving Size
- To turn this dish into a savory main course, add hot crumbled Italian sausage to the olive oil pasta sauce! Piccante!