Pasta Aglio e Olio (Italian Garlic and Olive Oil Al Pacino)

Although the son of Sicilian parents, the dish Al Pacino loves the most is spaghetti aglio e olio, which is primarily a Neapolitan dish. Al's nonna and mamma cooked it just the way he liked it, while growing up in the streets of the Bronx.

1 Tbsp. sea salt
4 cloves garlic, peeled and minced
½ tsp. red pepper flakes
⅓ cup extra-virgin olive oil
1 lb spaghetti
5 Tbsp. fresh parsley, chopped
Parmesan cheese

Bring 6 qts of salted water to the boil and add the spaghetti.

Add olive oil and the minced garlic to a large sauté pan and cook on low heat for 2 minutes. Add red pepper and cook just until the garlic starts to brown. Add the parsley.

Cook the spaghetti according to directions on package. Once finished cooking, remove from the heat and drain spaghetti in a colander, leaving about 4 Tbsp. of the cooking water behind in the pot the spaghetti cooked in.

Add the spaghetti back to the pot it was cooked in and add the garlic and olive oil. Mix all together.

Serve topped with grated Parmesan.