In college, like many, funds were low for things like food…(curious not so much for the booze aisle). I made this often in college (cheap ingredients and quick to make) and over the years it has had a few modifications. The nice thing is its still cheap, and as a bonus, my kids love it. If you do not have spaghetti on hand, linguini or fettuccini can be substituted.
Aglio e Olio
by Jenna North
4 cloves garlic, minced (this is not optional)
5 Tbs. extra virgin olive oil
¼ tsp. red pepper flakes or black pepper (to your liking)
2 Tbs. lemon juice
1 Tbs. butter (optional)
Fresh ground pepper
½ lb spaghetti (dry is perfect for this)
½ cup parmesan cheese (heavy handed)
½ cup Italian parsley (flat leaf), chopped (optional)
In a large pot, heat water over high heat for pasta, salt well before adding pasta.
In a large skillet/sauté pan, heat 3 Tbs. oil over medium low heat. Add garlic, and 1 tsp. salt, cook over low heat until very lightly golden/blond (do not burn or brown). Cook pasta while the garlic is cooking. Once pasta is about done, add to the garlic/oil in the sauté pan: lemon juice, 2 Tbs. olive oil, butter, and red pepper flakes, stir well until incorporated. Adjust salt/pepper if necessary.
Reserve ½ cup pasta water, drain pasta and add to skillet/sauté. Toss to coat well; add pasta water as need to keep sauce loose (but not watery). To plate, top with cheese and parsley.