Spaghetti with Oil and Garlic (Aglio e Olio)

It doesn't get any simpler than this classic Italian dish.

1 lb. spaghetti or vermicelli 5 Tbsp. extra-virgin olive oil 10 cloves garlic, peeled and sliced 1/2 tsp. crushed red pepper flakes 1/2 cup chopped fresh Italian parsley 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
Bring 6 quarts of salted water to a boil in a large pot over high heat.  Stir the spaghetti into the boiling water.

Return to a boil. We know how to cook spaghetti, just went a little camera crazy. Cook the pasta until al dente, about 6 minutes.
Heat 3 Tbsp. of the olive oil in a large skillet over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.

  Remove from heat and add crushed red pepper. Ladle about 1-1/2 cups of the pasta-cooking water into the sauce.  Add the parsley, the remaining 2 Tbsp. olive oil, and salt to taste.
If the skillet is large enough, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet.

If not, drain the pasta (after you have removed the cooking water for the sauce). Bring the sauce and pasta to a simmer, tossing to coat with sauce.  Cook until the pasta is coated with the sauce, 1 to 2 minutes.  Remove the pot from the heat and toss in the grated cheese.

Serve immediately with extra grated cheese.