AGLIO E OLIO
1 lb dry spaghetti
6 cloves of garlic, thinly sliced
2 ounces of olive oil
1/8 teaspoon red pepper flakes
1 tablespoon grated Pecorino Romano Cheese
Cook spaghetti in large pot of boiling, salted water (2 tablespoons of salt for 6 quarts of water) until al dente. Reserve ½ cup of cooking water before draining.
Heat oil, garlic and red pepper in large frying pan until garlic is slightly golden. Add the drained pasta and reserved water. Toss and cook for two more minutes. Take off heat, add 1 tablespoon of Pecorino Romano Cheese, toss gently and serve.
Serves 4-6