•1 pound uncooked spaghetti
•½ cup olive canna-oil
•6 cloves garlic, thinly sliced
•¼ teaspoon red pepper flakes, or to taste
•salt and freshly ground black pepper to taste
•¼ cup chopped fresh Italian parsley
•1 cup finely grated Parmigiano-Reggiano cheese
•Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
•While the pasta is cooking, combine olive canna-oil and garlic in a cold skillet.
•Cook over medium heat to slowly toast garlic, about 10 minutes.
•Reduce heat to medium-low when olive oil begins to bubble.
•Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
•Stir red pepper flakes, salt, and black pepper into pasta.
•Pour in hot olive canna-oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
•Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
