Pasta Mezzanotte

• salt
• 1 lb angel hair pasta
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 tablespoon red pepper flakes
• 1/4 cup minced fresh parsley leaves
• 1/2 cup freshly grated parmigiano-reggiano cheese

1. Bring a large pot of water to the boil.
2. Add a generous amount of salt to the water and then add the pasta.
3. Cook the pasta, according to package directions, until al dente.
4. Drain pasta and set aside; it will only take a few minutes to prepare sauce.
5. Heat olive oil in a medium skillet over medium-heat.
6. Add garlic and red pepper flakes, and saute until fragrant and garlic is just beginning to turn golden.
7. DO NOT LET GARLIC BURN!
8. Add pasta to skillet, and then add parsley and cheese.
9. Toss together until the pasta is coated with sauce.
10. Serve immediately.

salt, angel hair pasta, extra virgin olive oil, garlic, red pepper, parsley, freshly grated parmigiano

Taken from www.food.com/recipe/pasta-mezzanotte-146711 (may not work)