Pasta with Garlic and
Oil—Aglio E Olio
Ingredients:
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1 pound angel hair pasta or thin spaghetti salt 6 tbsp extra-virgin olive oil 1/4 cup minced garlic (about 5 extra large cloves) 3/4 tsp red pepper flakes 3 tbsp chopped fresh parsley leaves 2 tsp lemon juice from 1 lemon 1/2 cup Parmesan cheese, coarsely grated |
Directions:
Combine 3 tablespoons oil, 3 tablespoons
garlic, and 1/2 teaspoon salt in heavy-bottomed nonstick 10-inch skillet; cook
over low heat, stirring constantly, until garlic foams and is sticky and
straw-colored, 10 to 12 minutes. Add remaining tablespoon raw garlic, red
pepper flakes, parsley, lemon juice, and 2 tablespoons hot water to skillet and
stir well to keep garlic from clumping.
Bring 4 quarts water to rolling boil,
covered, in large Dutch oven or stockpot. Add pasta and 1-1/2 teaspoons salt to
boiling water, stir to separate pasta, cover, and cook until al dente; drain
pasta.
Transfer drained pasta to warm serving bowl;
add remaining 3 tablespoons olive oil and remaining reserved pasta cooking
water and toss to coat. Add garlic mixture to pasta; toss well to combine.
Serve immediately, sprinkling individual bowls with portion of Parmesan, if
desired.
I like to serve this with fried Italian sausage
and mushrooms on the side.
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Yields |
4-6 servings |