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AAAHHHHH!!! I haven't cooked much this week because work has been very busy, but tonight is one of my favorites, aglio e olio!
You will need: Large pot (for boiling pasta), skillet (for toasting garlic), large bowl (for containing pasta and mixing sauce)
Ingredients:
1 lb spaghetti
1/2 cup to 3/4 cup olive oil
As many cloves of garlic as you're willing to slice (I use no fewer than 8)
A pinch of red pepper flakes
salt, pepper
1 cup grated parmesan or parmigiano-reggiano cheese (I have also used asiago to some success, but the traditional method is parm-regg)
Salt your water and bring to boiling, cook spaghetti to al dente, drain and transfer to pasta bowl. Simple.
(TL Note: If you have green hair and no tits, first snap the spaghetti in half before adding it to the boiling water.)
While you cook the pasta, combine olive oil and sliced garlic in a cold skillet (the thinner you slice the garlic the better), cook over medium heat, roughly 8-10 minutes. When the olive oil starts to bubble, reduce heat to medium-low and toast the garlic for another ~5 minutes or so, or until it's a nice golden brown. Remove from heat.
Combine red pepper, salt, and black pepper into the pasta, then pour in your still-hot olive oil and garlic, and add about half to 3/4ths of the cheese, tossing until it's emulsified in the olive oil. OPTIONAL AND NON-TRADITIONAL: a little bit of butter can be added to the sauce when it's tossed with the cheese to add richness, but any italians in a 5 mile radius can legally break your bones if you do so.
Serve, top with remaining cheese (and parsley if you're fancy).
