Pasta Aglio e Olio

Pasta Aglio e Olio

Five in 25

Five Ingredients

16 oz Bucatini (or other long thin pasta)

3 T butter

2 T parsley, minced

1 t red pepper flakes

Freshly grated parmigiano cheese to taste

Pantry

6-8 cloves garlic, minced

¼ cup olive oil

Salt

Boil your pasta of choice 2 minutes less than the package directs in salty water. Do not drain.

In a large skillet over medium heat add the olive oil, garlic and pepper flakes. Stir for 1-2 minutes until the garlic is fragrant and beginning to soften. Using tongs, add the pasta to the skillet and add the butter and about ¼ cup of the starchy pasta water. Stir and agitate the pasta vigorously until a light sauce begins to form and cling to the pasta. Add more cooking water if needed. Taste for seasoning and adjust as needed. Turn off the heat and fold in the parsley.

Plate and garnish with more pepper flakes, parsley, and grated cheese.

Dish Notes

Leave out the butter and cheese to keep this vegan. Serve as is or add a protein of choice.