Pasta Aglio Olio is a simple Italian dish that comes from Napoli. It uses olive oil and garlic to season spaghetti cooked al dente. This particular variation is topped with freshly grated Parmigiano Reggiano, parsley and lemon zest.
Bring a large pot of water to a boil. Generously salt the water and add the Colavita Spaghetti to the pot.
Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain the pasta, reserving 1 cup of the cooking water.
Add the Colavita Olive Oil to a large skillet and heat slowly over a low flame.
Add the garlic to the olive oil and increase the heat to medium.
Slowly toast the garlic, stirring constantly and allowing it to lightly brown (but not burn!) -- about 10 minutes.
Add the red pepper flakes during the last few minutes of sautéing the garlic.
Stir the pasta into the skillet with the oil and garlic. Mix until well combined.
Add the parsley and mix again.
Serve immeditely topped with the remaining Parmigiano-Reggiano cheese.