Spaghetti con aglio et olio - PUBLISHED

https://www.foodnetwork.com/recipes/food-network-kitchen/spaghetti-with-oil-and-garlic-aglio-et-olio-recipe-1944538

1 - This easily doubles. 

2 - Very easy and quick. 

3 - Fantastic and fun to make. I want to try pairing it with a soft poached egg next time.

Servings : 4

1 pound spaghetti

1/4 cup pasta water

3 cloves garlic, minced

1 tsp salt +

1/2 cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

1/2 lemon, zested, optional

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Boil the spaghetti about 8 minutes or until al dente. RESERVE 1/4 cup pasta water before draining.
2. While the pasta cooks, combine the garlic, olive oil, 1 tsp salt and the red pepper flakes in a large skillet and warm over low heat until the garlic softens and turns golden.
3. Reserve the pasta water and drain the pasta. 
4. Add the pasta and the reserved water to the garlic mixture. 
5. Allow to cook a couple of minutes, tossing often. 
6. Add the parsley and lemon zest (if using), toss all together thoroughly. Adjust seasoning, to taste. 
7. Serve topped with grated cheese, or pass around a bowl of grated cheese OR;
1. Optionally, pop a soft poached egg on top.