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Ingredients
| salt |
| pasta (capelli d'angelo): 1 lb |
| olive oil: 1/2 cup |
| garlic: 3 cloves (thinly sliced) |
| red pepper flakes: 1 Tbl |
| parsley: 1/4 cup (minced) |
| parmigiano-reggiano cheese (grated): 1/2 cup (freshly grated) |
Pasta Mezzanotte
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- Bring a large pot of water to the boil.
- Add a generous amount of salt to the water and then add the pasta.
- Cook the pasta, according to package directions, until al dente.
- Drain pasta and set aside; it will only take a few minutes to prepare sauce.
- Heat olive oil in a medium skillet over medium-heat.
- Add garlic and red pepper flakes, and saute until fragrant and garlic is just beginning to turn golden.
- DO NOT LET GARLIC BURN!
- Add pasta to skillet, and then add parsley and cheese.
- Toss together until the pasta is coated with sauce.
- Serve immediately.