Showing posts with label holiday recipes. Show all posts
Showing posts with label holiday recipes. Show all posts

Thursday, December 5, 2024

Meet My Fellow Wild Rose Press Author Lee Ann Sontheimer Murphy, and Read About Her New Holiday Romance HOMEWARD BOUND HEARTS, and Delicious Pumpkin Bread Recipe

 Lee Ann and I are doing a blog exchange that includes holiday recipes (mine is struffoli, "honey balls"), and she is featuring HOMEWARD BOUND HEARTS, on sale December 16.


About Lee Ann

Lee Ann writes from the heart about everyday people caught up in often extraordinary circumstances. Although she makes her home in the small town of Neosho, Missouri in the Ozarks, she’s a native of St. Joseph, Missouri. When she’s not writing or reading, she may be teaching at church. She’s penned more than fifty full length novels, has been included in two dozen anthologies, and published many short stories and articles.  Her novels and short fiction have won awards. Her publishers include World Castle Publishing, Evernight Publishing, and The Wild Rose Press. She is widowed with three children. She enjoys cooking, gardening, and sitting on the front porch in what passes for suburbs in a small town.


About HOMEWARD BOUND HEARTS

A story of Christmas, faith, love and redemption, and a bronc rider ready to play Santa!

Take one saddle bronc ridin’ cowboy, Jeb Hill, the Hillbilly Hotshot, who suffers the worst injury of his career. Send him home to be cared for by a widowed nurse, Shelby Thacker, who struggles to pay her bills and support her two children. Add some friendship, then stir in a little attraction. Complicate things with the return of Jeb’s long absent father and throw in the Christmas season. Jeb wants an old-fashioned, heartwarming Christmas, but Shelby’s poverty destroyed her holiday spirit long ago. Toss in some faith, a country church, and a rodeo rider ready to play Santa Claus. Shelby’s and Jeb’s friendship deepens, but can they fulfill each other’s hopes and dreams?

JEBEDIAH ‘JEB’ HILL has ridden saddle broncs for years as ‘The Hillbilly Hotshot” but when he’s pitched hard into the dirt in an arena, it’s the last ride for Jeb. He feared he broke his back but the spinal fracture is serious enough to land him in the hospital. He’ll walk again but recovery will require months. The medical staff tells him he’ll walk but he won’t compete in rodeo again. Jeb has a choice – either he can check into a rehab facility or recuperate at home with an in-home nurse. He opts for the latter and returns home to the farm where he was raised in Northern Missouri.

SHELBY THACKER is a widowed home health care nurse, raising her two children despite her financial troubles. When she’s assigned to Jeb’s case, Shelby expects an older man and is surprised to meet a patient close to her age. She was hired to work with him each day but spend her nights at home.

Jeb isn’t the easiest patient and worries about staying alone at night when he can barely move. Shelby realizes his fears and returns on the first night. He offers to allow her and her children to move into the rambling old farmhouse while she’s on his case.


His expectations for a long recovery were dim but Jeb finds Shelby and her children, Levi and Lexi, to be cheerful companions. Although he’s not been around many children, he likes her kids. Shelby, armed with a list of the foods he likes, cooks up meals he truly enjoys.


As Jeb graduates from a walker to a cane, a friendship grows between them but Jeb soon learns Shelby is stubborn. Since he has more than enough money, he offers to help the struggling widow but Shelby refuses. She’ll earn her money and stand on her own two feet.


Since Jeb’s farm lies outside of town, closer to a small rural community, Shelby drives the children to school and back each day. Once the job ends, she plans to move back to her old house despite the disrepair. After his first doctor’s visit, Shelby and Jeb have an impromptu picnic at a scenic spot. They talk and kiss for the first time.


Shelby allows Jeb, who can now get around on a limited basis, inside her house so she can pick up a few things. While there, she finds part of the upstairs bathroom floor has sunk, which Jeb tells her is unsafe. He notes many other critical repairs needed before she moves back inside.


Dismayed, Shelby agrees she’ll stay at Jeb’s until some repairs are made. At the same time, her children get closer to Jeb. Levi plays soccer and Jeb attends the games along with Shelby and Lexi. When the stores begin having Christmas items, the kids dream about what they want for the holiday. Jeb learns Shelby doesn’t do much for Christmas. She hasn’t put up a tree since her husband died three years earlier and she can’t afford many presents. He learns her dad died around the holiday so Shelby has her reasons to be a Scrooge.


Jeb, however, wants a glorious Christmas. He plans for a tree, a fine dinner, many presents, and fun for everyone.


He and Shelby debate over how the holiday will be.  In the meantime, they also begin attending Jeb’s childhood church a few miles away from the farm.


Jeb’s mother died when he was twelve and his paternal grandparents raised him. His dad left soon after his wife’s death so Jeb’s relationship with his father is rocky. His dad, Josiah Hill, shows up wanting money. He’s been drinking but Jeb gives him cash and sends him away.


Shelby realizes genial, generous Jeb has a hard side, too, and isn’t sure what to think.

Shelby’s mom, Delia, was wary about Jeb at first and urged her daughter to avoid a relationship with her patient. She soon likes the man, too, and is a big part of their lives.


Halloween passes and by then, Jeb loves Shelby and she says she loves him too. Neither know where they will go from here and for the moment they enjoy life one day at a time.


Just before Thanksgiving, Shelby visits her house in town to retrieve some warm clothes and her children’s coats. As they arrive, she realizes something looks strange with the roof, then see part of it has caved in. Despite the danger, she rushes inside to grab the items she needs. Jeb follows her and pulls her out just before the rest of the roof gives away. Her house is now a wreck and unlivable.


Shelby is upset and has a hard time with the loss. Jeb steps up to help cook for the kids and offers his support.


They prepare for Thanksgiving but on the weekend before, Jeb’s dad returns. This time he’s sober, returns most of the money, and asks if he can stay. Jeb wants to refuse then relents and allows his dad to bunk in the hired hand’s room in the barn. If his dad drinks or causes trouble, he’ll be asked to leave.

Family and friends gather for a traditional Thanksgiving at the farmhouse. Shelby does some Christmas shopping and Jeb does more. He’s ready to put up a tree but his plans are put on hold when Shelby comes down with a bad case of the flu. Delia takes the children home so they won’t get sick and Jeb nurses Shelby.


He’s decided to ask her to marry him around Christmas.


A major winter storm is predicted and so Jeb reacts. First, he asks his dad if he wants to move into the guest room where it will be warmer. They have been rebuilding their relationship one day at a time. Jeb and his father make a trip to town to prepare for the incoming weather. They finally pick up a Christmas tree, plenty of groceries, last minute gifts, and a ring for Shelby.


Delia comes to stay at the farmhouse, so she won’t miss Christmas with her daughter and grandchildren. She and Josiah are getting along well and it seems there may be another relationship in the making.

They decorate the tree and prepare for Christmas. The predicted snow arrives and drops several feet. The church Christmas Eve program is cancelled but they hunker down, make merry, and prepare for December 25.


Jeb intended to propose on Christmas Eve but the right moment didn’t come.


At the same time, Shelby wonders where this relationship might be headed and thinks about a new job. She even considers finding a place to rent. They can’t stay with Jeb forever.


Early on Christmas morning, Jeb asks Shelby if she will be his wife and she agrees.


They decide on a New Year’s Day wedding and their future together begins with joy.


In the last chapter, readers will see some of their future and the book ends with Jeb as a blessed and happy man.



Excerpt

Her new patient arrived in a medical transport van, and she noticed gray shot through his black hair. So, he is old. Then she caught sight of his face, and her mouth dropped open. Mr. Hill wasn’t old at all, despite the salt-and-pepper hair. His lean face tapered to a pointed chin, and he sported a slender hawk-style nose. His eyes were the deep-blue of the ocean or the sky in summer. He isn’t old, and he’s very handsome.


When he stood, using the walker, Shelby realized how tall he was. Still, she remained professional. She introduced herself, settled him into bed, and positioned his body for comfort. When he didn’t object to the kids, she heaved a sigh of relief.


She chose the menu early from a notebook where she’d written down everything she received about his case, from his dietary preferences to the doctor’s orders. Shelby had a section on his medications and his medical history, and flipping through it as she cooked, she realized she’d missed his birthdate. In case he had a birthday coming soon, she wanted to know so found the date on his records.


He would turn thirty-one in December, which made him three years older. Nothing indicated his career, and she had guessed him to be an attorney or college professor or an advertising man. When Jeb mentioned he’d been a saddle bronc rider, Shelby had been stunned. It wasn’t a career she’d considered he might have. Once she knew, however, she understood and realized it matched his injury.




 

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Pumpkin Bread Tradition and Recipe

When we remember the holiday seasons of the past, we often recall the favorite foods or recipes we prepare. During my childhood, my family hosted a multi-generational Christmas celebration which included both sets of grandparents, a great-grandmother, often aunts, uncles, and cousins, as well as my parents and siblings. Sometimes we included a family friend or two as well. Our table was abundant with offerings including everything from roast turkey to ham and the occasional quail from my dad’s frequent hunting trips. Side dishes included my great-grandmother’s sage and onion stuffing, mashed potatoes and homemade gravy, family recipe egg noodles, yeast bread or hot rolls fresh from the oven, and an array of vegetable dishes. Since Christmas was also my mom’s birthday, we had a bakery birthday cake along with other cakes and pies. Pumpkin and apple were always the two top favorites.

We also had pumpkin bread, which my mother baked in coffee cans for some reason I don’t know. I still bake it but either in a loaf pan or a cute turkey shaped pan I bought years ago. 

We also bake cutout sugar cookies, using well-used cookie cutters handed down over several generations. We first baked the cookies and frosted them with bright colors as a gift for Pop, my paternal grandfather, but it became a tradition which has endured long after his passing.

Although now the mantle of hosting Christmas for a smaller number of guests has fallen to me, I mostly make the foods our bunch has come to expect. It wouldn’t be Christmas without them, and I’ve added a few items from my late husband’s side of the family.

Pumpkin, though, isn’t just for Thanksgiving. Here’s my tried and true pumpkin bread recipe, sure to please almost anyone.

Pre-heat oven to 350 and prepare a loaf (or other) pan

Ingredients:

1 2/3 cup all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon baking powder

¾ to one teaspoon pumpkin pie spice (adjust to taste – some like it spicier than others)

2 large eggs

1 cup canned pumpkin

½ cup canola oil

½ cup water

½ cup raisins and ½ cup walnuts to taste

Combine dry ingredients, add beaten eggs, pumpkin, oil and water. Blend well. Add raisins and walnuts if desired.

Bake at 350 for 1 hour and fifteen minutes or until a knife comes out clean.

Enjoy the holiday season with my fictional characters. They have their favorite dishes too. Try my tried-and-true pumpkin bread recipe for a delicious addition to any feast.

Have a wonderful holiday season. Take time to slow down and savor the moments!



Connect With Lee Ann




Monday, December 5, 2022

An Old Italian Holiday Recipe--Honey Balls--and an Old New York Romance

Can an Italian sweatshop worker and an Irish cop fall in love on Manhattan’s Lower East Side in 1894? The answer is a big YES, and once they’re enjoying wedded bliss in their Greenwich Village brownstone, they spend their first Christmas together feasting on her Strufoli! (Italian for honey balls).


In FROM HERE TO FOURTEENTH STREET it's 1894 on New York's Lower East Side. Irish cop Tom McGlory and Italian immigrant Vita Caputo fall in love despite their different upbringings. They know their love can survive poverty, hatred, and corruption. 

Purchase FROM HERE TO FOURTEENTH STREET on Amazon




Here’s Vita’s Honey Balls recipe:

When my grandparents came from Naples and landed at Ellis Island in the early 1900s they brought many recipes with them, but only in their heads. No one brought cookbooks or recipes along with their possessions. A favorite Christmas treat is Struffoli, better known as Honey Balls. One Christmas when I was a kid, I watched my grandmother make them and scribbled down the ingredients as she sifted and mixed and baked and drizzled. Here's an accurate recipe in English!





Ingredients

Dough:

•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted 
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar for dusting, optional


Directions:

For dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. 

Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a spoon or damp hands, arrange struffoli and hazelnuts around the glass to form a wreath shape. Drizzle remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar.

Remove the glass from the center of the platter and serve.

Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven 8 to 10 minutes. Cool before using. 

Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield: 8 to 10 servings

Thursday, December 16, 2021

A Tradition of Christmas Past: Spaghetti Aglio e Olio Recipe, and My Italian Heroine, Based on my Great Grandmother

My great grandmother was the matriarch of the family, the mother of my grandfather. “Josie Red” as she was known in downtown Jersey City was way ahead of her time, as a bootlegger during Prohibition, a real estate tycoon, a small-time loan shark, and according to legend, Mayor Hague’s mistress!

Every Christmas Eve, her daughter, my great aunt Lucretia, a gourmet cook, invited everyone to her basement for an Italian feast. Grandma’s four children were grown with children and grandchildren of their own. Of course this necessitated a ‘kiddie table’ at which I sat until I was tall enough to sit with the grown-ups. Aunt Lucretia always made two types of spaghetti sauce—regular marinara sauce and aglio e olio—but what I remember is it always contained clam sauce, which I wouldn’t touch, so I went for the plain and safe marinara. Her finished basement had a small kitchen so she was able to do all the cooking right there. Kiddies weren’t allowed to, but several adults helped her carry the steaming plates to the long tables set up and covered with holiday-themed tablecloths. She served all the traditional Italian dishes—after the pasta came the ham, then the fruit and nuts, and of course, an array of desserts, always including her famous struffoli (honey balls) and Italian rum cake. My Uncle Eddie tended bar at the other end of the room. Thankfully, he’s still with us at 84.

After dinner, Santa always showed up. My cousin Mike’s father played the part very convincingly—the kiddies scrambled onto his lap for their chance to gush about how good they behaved all year and how deserving they were of his visit later that night to surround their Christmas trees with presents to be torn open the next morning. Someone always had a home movie camera to capture these special moments on film. I remember the lights always blazing like the noonday sun when the camera started rolling.

After leaving the party, I always went to Midnight Mass with my friends and someone always threw a party after that.

Christmas Eves in the basement ended after Grandma left us, but the memories live on!

Vita Caputo, the heroine of my 1894 New York City romance FROM HERE TO FOURTEENTH STREET, is based on my great grandmother. It’s now on audio with the expressive voice of New York native Nina Price.



Purchase FROM HERE TO FOURTEENTH STREET

Recipe for Spaghetti Aglio e Olio 



Ingredients: 

One pound uncooked spaghetti

6 cloves minced garlic

½ cup olive oil

¼ teaspoon red pepper flakes

Salt and ground black pepper to taste

¼ cup chopped fresh parsley

1 cup finely grated Parmigiano-Reggiano cheese

 Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

 

Friday, December 3, 2021

My Italian Heroine and Her Honey Balls Holiday Recipe

Can an Italian sweatshop worker and an Irish cop fall in love on Manhattan’s Lower East Side in 1894? The answer is a big YES, and once they’re enjoying wedded bliss in their Greenwich Village brownstone, they spend their first Christmas together feasting on her strufoli (Italian for honey balls). 

In FROM HERE TO FOURTEENTH STREET it's 1894 on New York's Lower East Side. Irish cop Tom McGlory and Italian immigrant Vita Caputo fall in love despite their different upbringings. They know their love can survive poverty, hatred, and corruption. 


getBook.at/NewYorkSagaBookOne

Here’s Vita’s Honey Balls recipe:

 

When my grandparents came from Naples and landed at Ellis Island in the early 1900s they brought many recipes with them, but only in their heads. No one brought cookbooks or recipes along with their possessions. A favorite Christmas treat is Struffoli, better known as Honey Balls. One Christmas when I was a kid, I watched my grandmother make them and scribbled down the ingredients as she sifted and mixed and baked and drizzled. Here's an accurate recipe in English!

Ingredients
Dough:
•2 cups flour, plus extra for dusting
•1 large lemon, zested (about 2 teaspoons)
•1/2 large orange, zested (about 2 teaspoons)
•3 tablespoons sugar
•1/2 teaspoon fine sea salt
•1/4 teaspoon baking powder
•1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
•3 large eggs
•1 tablespoon white wine, such as pinot grigio
•1 teaspoon pure vanilla extract
•Canola oil, for frying
•1 cup honey
•1/2 cup sugar
•1 tablespoon lemon juice
•1 1/2 cups hazelnuts, toasted (see Cook's Note)
•Vegetable oil cooking spray
•Sugar sprinkles, for decoration
•Powdered sugar for dusting, optional

Directions

For dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a spoon or damp hands, arrange struffoli and hazelnuts around the glass to form a wreath shape. Drizzle remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar.

Remove the glass from the center of the platter and serve.

Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven 8 to 10 minutes. Cool before using.

Total Time: 4 hr 12 min
Prep: 1 hr 30 min
Yield: 8 to 10 servings


Tuesday, December 10, 2019

A Tradition of Christmas Past, Spaghetti Aglio e Olio Recipe, and My Italian Heroine, Based on my Great Grandmother


My great grandmother (Grandma to everyone) was the matriarch of the family, the mother of my grandfather. “Josie Red” as she was known in downtown Jersey City was way ahead of her time, as a bootlegger during Prohibition, a real estate tycoon, a small-time loan shark, a very good friend of Frank Sinatra's mother Dolly, and according to legend, Mayor Hague’s mistress.

Every Christmas Eve, her daughter, my great aunt Lucretia, a gourmet cook, invited everyone to her basement for an Italian feast. Grandma’s four children were grown with children and grandchildren of their own. Of course this necessitated a ‘kiddie table’ at which I sat until I was tall enough to sit with the grown-ups. Aunt Lucretia always made two types of spaghetti sauce—regular marinara sauce and aglio e olio—but what I remember is it always contained clam sauce, which I wouldn’t touch, so I went for the plain and safe marinara. Her finished basement had a small kitchen so she was able to do all the cooking right there. Kiddies weren’t allowed to, but several adults helped her carry the steaming plates to the long tables set up and covered with holiday-themed tablecloths. She served all the traditional Italian dishes—after the pasta came the ham, then the fruit and nuts, and of course, an array of desserts, always including her famous struffoli (honey balls) and Italian rum cake. My Uncle Eddie tended bar at the other end of the room. Thankfully, he’s still with us at 84.

After dinner, Santa always showed up. My cousin Mike’s father played the part very convincingly—the kiddies scrambled onto his lap for their chance to gush about how good they behaved all year and how deserving they were of his visit later that night to surround their Christmas trees with presents to be torn open the next morning. Someone always had a home movie camera to capture these special moments on film. I remember the lights always blazing like the noonday sun when the camera started rolling.

After leaving the party, I always went to Midnight Mass with my friends and someone always threw a party after that.

Christmas Eves in the basement ended after Grandma left us, but the memories live on!



Vita Caputo, the heroine of my 1894 New York City romance FROM HERE TO FOURTEENTH STREET, is based on my great grandmother. It’s now on audio with the expressive voice of Nina Price.

FROM HERE TO FOURTEENTH STREET in paperback, on Kindle and on Audio at Amazon

Recipe for Spaghetti Aglio e Olio


      Ingredients:

One pound uncooked spaghetti
6 cloves minced garlic
½ cup olive oil
¼ teaspoon red pepper flakes
Salt and ground black pepper to taste
¼ cup chopped fresh parsley
1 cup finely grated Parmigiano-Reggiano cheese

Directions:
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  2. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  3. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.


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