Aglio e Olio (10 Min Pasta)!

Serving Size for 2

Ingredients
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-0.5 lb pasta
-10 large cloves of Garlic
-5-6 grape tomatoes
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste

Instruction
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1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Thinly slice garlic and tomatoes. Finely chop Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, turn OFF the heat. Add the tomatoes, pepper flakes and stir.
6. Add the pasta along with 1/4 cup of pasta water and parsley.
7. Toss the pasta till it’s emulsified.
8. Season with salt, lemon, and serve with fresh parmesan Reggiano for extra depth.

Buon Appétito!

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