Ingredients

• Kosher salt
• 1 pound of spaghetti
• 3 cloves of garlic, minced
• 1/2 cup of Arom olive oil
• A pinch of red pepper flakes
• 2 tbs of chopped flat-leaf parsley
• 1/2 lemon, zested, optional
• Freshly grated Parmigiano-Reggiano, optional

Preparation

1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
2. While the pasta cooks, combine the ingredients in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden, about 8 minutes
3. Drain the pasta in a colander set in the sink, reserving about 1/4 cup of the cooking water.
4. Add the pasta and the reserved water to the garlic mixture.
5. Mis well.
6. Add parsley and lemon zest if using.

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