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Aglio e Olio
Nb persons: 0
Yield: 4 to 6
Preparation time:
Total time:
Source: Sunset
| 6 quarts | water |
| 2 3/4 teaspoons | salt, divided |
| 1 pound | uncooked spaghetti |
| 2 tablespoons | extravirgin olive oil |
| 10 | garlic cloves, sliced |
| 1/2 cup | chopped fresh flat-leaf parsley |
| 1/2 teaspoon | crushed red pepper |
| 1 cup (4 ounces) | grated Parmigiano-Reggiano cheese |
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.
Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.
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