Spaghetti Aglio e Olio

Instructions

1. Heat olive oil in small saucepan on medium-low heat until shimmering, about 5 minutes. Remove from heat and stir in 4 teaspoons (20 ml) of the garlic powder. Set aside.
2. Bring 3 quarts (3 liters) of water to boil in large saucepan on high heat. Add 1 tablespoon (15 ml) of the salt and pasta, stirring to separate. Cook as directed on package for al dente pasta, about 7 minutes, stirring frequently. Drain, reserving 2 1/4 cups (560 ml) pasta water.
3. Mix 1/4 cup (60 ml) of the reserved pasta water and remaining 1 teaspoon (5 ml) garlic powder in small bowl. Set aside.
4. Return pasta and remaining 2 cups (500 ml) reserved pasta water to large saucepan. Add garlic-infused olive oil and 1/2 teaspoon (2 ml) salt, stirring to mix. Bring to boil on medium-high heat. Cook, stirring constantly, until most of the liquid has absorbed. Remove from heat and let stand 5 minutes. Stir in crushed red pepper and parsley. Serve immediately, sprinkled with freshly grated Parmesan cheese, if desired.