Ingredients:
- 12 oz spaghetti or your favorite pasta
- 1/3 cup Casa Penta Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon (optional)
- Fresh basil leaves for garnish (optional)
Instructions:
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Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
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Prepare the Garlic Herb Oil: In a large skillet over medium heat, add Casa Penta Extra Virgin Olive Oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant and golden (be careful not to burn it).
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Combine Pasta and Oil: Add the drained pasta to the skillet with the garlic and oil. Toss well to coat the pasta in the oil. If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency.
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Add Fresh Ingredients: Stir in the chopped parsley, grated Parmesan cheese, and lemon zest (if using). Season with salt and freshly ground black pepper to taste. Toss everything together until well combined.
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Serve: Divide the pasta among serving plates, garnishing with additional Parmesan cheese and fresh basil leaves if desired. Drizzle a bit more Casa Penta Extra Virgin Olive Oil over the top for an extra touch of flavor.