Spagetti Aglio et Olio

I have an impressive capacity for Food Network.  I can watch it, without ever getting tired.  Heck, I've watched the same episode multiple times in one day.  Don't judge.  Conveniently, E doesn't seem to mind.  Every now and again, he even plops down and enjoys it too.  And sometimes, he sees a recipe and is like "OMG we need to have this for dinner.  Tonight."  This was one of those recipes.  He's a total pasta guy, so this was right up his alley.  And while I'm totally not a pasta girl, this was absolutely delicious.  And, I'll let you in on a secret, it's even better left over.  Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness.  

• 1 pound dried spaghetti

• 1/3 cup olive oil

• 8 large garlic cloves, cut into thin slivers

• 1/2 teaspoon crushed red pepper flakes

• 1/2 cup minced fresh basil

• 1 cup grated Parmesan cheese, plus extra for serving

• Salt

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Recipe adapted from Food Network