Aglio e Olio (garlic and oil) Pasta

• 2 lbs. spaghetti noodles
• 1 cup olive oil
• 8 medium garlic cloves, finely minced
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tbsp. red pepper flakes, or to taste
• 2 cups freshly grated Parmigiano Regiano cheese
• 1 cup croutons – smashed into course crumbs

1. Bring a large pot of salted water to the boil.
2. Cook the pasta al dente and drain, saving about 1 cup of the pasta water.
3. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic and heat just until the garlic turns golden.
4. Add the red pepper flakes and breadcrumbs. Sauté until lightly toasted.
5. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated.
6. If the pasta seems dry add dribbles of the pasta water. Add cheese and just heat through.
7. Serve immediately with a good grind of black pepper, and pass the grated cheese at table. I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.