A quick Fettuccine Aglio e Olio for dinner
Recipe
Bring a large pot of lightly salted water to a boil. Cook 1 pound of Fettuccine stirring occasionally until cooked Al Dente’ or softer as per your tested Drain and transfer to a pasta bowl.
Heat 1/3 cup Olive oil on medium flame.
Cook and stir 6 cloves minced Garlic till its is golden brown. Remove from heat.
Combine Pasta with Garlic oil mixture
Add
1 tsp Italian Seasoning
1/2 tsp Chilli Flakes
1/2 tsp Ground Pepper
Sprinkle and toss with 1/2 to 3/4 cup Parmigiano-Reggiano cheese as per taste
Taste and adjust salt at this stage, as the salted water and Cheese would have already infused water into it.
Garnish with Italian Parsley.
Enjoy with Garlic knots – recipes coming up!
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Rooted in Rasam 
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