Spaghetti aglio e olio is basically spaghetti that is tossed in a garlic infused olive oil. It's a super easy recipe that you can do in 15 minutes, and in my opinion, so much better than tomato sauce. You don't see pasta very often around my house but something like this would convince me to eat it more than twice a week.
8 cloves of garlic
1/3 cup of olive oil
200 g of dry spaghetti
heavily salted water ( use 3-4 tbsps for a pot of water)
finely chopped parsley
red pepper flakes
Get a pot and a pan ready because you want to cook both at the same time. Make sure you pot of water is heavily salted because this is the only time you're going to season the pasta. When the water is at a boil, drop in the pasta and turn on the heat for your oil pan. The heat should be at medium low. Make sure your garlic cloves are thinly sliced, not chopped. Toss them in with the olive oil and bring them up to temperature together. In about seven minutes, they should just begin to brown.
When the garlic starts to brown, sprinkle with red pepper flakes and parsley. Add the shrimp and continue to cook for another minute or two. Make sure the heat is medium low the entire time, you don't want the garlic to burn.
When the pasta is cooked to your liking, drain and put back into the pot. Do NOT rinse as many of you may already know. Season it with freshly ground black pepper and about 1/2 cup of grated parmesan cheese. I usually buy a chunk of the real thing and store it in the freezer. I don't know if I have violated any of the Italian rules at this moment, but it grates perfectly fine so I'm not worried.
Drizzle in the garlic oil and shrimp and garnish with some more chopped parsley. Honestly, I wish I had found this recipe earlier because I'm really not a big fan of spaghetti (with tomato sauce). Now I declare myself a big, big fan.