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iFoodWithU

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EBT Friendly: Approximately 98%

Total Time: 25 Minutes

Aglio e Olio proves that a handful of pantry staples can create an unforgettable pasta. Garlic slowly infuses olive oil before coating perfectly al dente spaghetti, finished with parsley, Parmesan, and red pepper flakes for a simple, elegant Italian classic.

Ingredients:

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•   12 oz spaghetti (or linguine)
•   kosher salt (for the pasta water)
•   4-6 tbsp extra virgin olive oil
•   2-3 cloves garlic (thinly sliced)
•   1/2 tsp red pepper flakes (optional)
•   2 tbsp fresh parsley (chopped, optional)
•   reserved pasta water
•   freshly ground black pepper (to taste)
•   freshly grated Parmesan cheese (optional, for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Bring a large pot of generously salted water to a boil.
2. Add the SPAGHETTI and cook until al dente according to the package directions.
3. Before draining, reserve about 1 CUP OF PASTA WATER.
4. While the pasta cooks, pour the EXTRA VIRGIN OLIVE OIL into a large skillet over medium-low heat.
5. Add the thinly sliced GARLIC and cook slowly, stirring frequently, until lightly golden and fragrant. Do not allow the garlic to brown too much.
6. If desired, stir in the RED PEPPER FLAKES and cook for about 30 seconds.
7. Transfer the drained spaghetti directly into the skillet.
8. Toss continuously until every strand is coated with the garlic-infused oil.
9. Add a few tablespoons of the reserved pasta water while tossing to create a silky emulsion that lightly coats the pasta.
10. Continue adding small splashes of pasta water as needed until the sauce becomes glossy and lightly creamy.
11. Fold in the chopped PARSLEY, if using.
12. Season with freshly ground BLACK PEPPER to taste.
13. Twirl the pasta into warm serving bowls.
14. Finish with freshly grated PARMESAN CHEESE, if desired.
15. Serve immediately while hot.