Garlic Lovers' Spaghetti

Bring a large pot of water to a boil for the spaghetti. While waiting, mince 5 cloves of garlic.

In a large sauté pan over low heat, add 1/4 cup of olive oil, 1 teaspoon of red pepper flakes and the minced garlic. Simmer the garlic mixture without browning it. If needed, remove the pan from the heat temporarily.

When the water is boiling, add 1 teaspoon of kosher salt to the pot and cook 12 ounces of spaghetti according to the package instructions for al dente texture. During the last minute of cooking, reserve 1 cup of pasta water.

Drain the cooked pasta and add it to the sauté pan with the garlic-olive oil mixture. Mix well to coat the spaghetti and continue to cook for 1-2 minutes.

If the pan looks dry with little sauce remaining, add a small amount of the reserved pasta water and mix it in for another minute.

Turn off the heat and season the pasta with 1/2 teaspoon freshly ground black pepper and more kosher salt, if desired. Sprinkle half of the 1/2 cup grated Parmesan cheese on top.

Divide the pasta into 4 large bowls and top each serving with the remaining Parmesan cheese. Serve with additional freshly ground black pepper on the side, if desired.