- 1/2 cup olive oil
- 1/2 cup chopped fresh Italian parsley
- 3 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1/2 teaspoon dried crushed red pepper
- 12 ounces spaghetti
- Freshly grated Parmesan cheese
- Mix first 5 ingredients in small bowl; set aside. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain spaghetti, reserving 3/4 cup cooking liquid. Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.