Tuesday, May 11, 2010

Spaghetti with Oil and Garlic

A very simple dish of pasta rounded out the chicken dinner I served. This was so simple, and yet so delightfully delicious in its simplicity.

Spaghetti with Oil and Garlic
"Lidia's Italian-American Kitchen" Lidia Bastianich

1 pound spaghetti or vermicelli
5 tbl. extra virgin olive oil
10 cloves garlic, peeled and sliced (I know it seems like a lot, but this is essentially the only flavoring in this pasta! Be brave!)
1/2 tsp. crushed hot red pepper flakes, more or less to taste
1/2 cup fresh parsley, chopped
1 cup freshly grated Parmesan cheese

Bring 6 quarts of salted water to a boil. Stir the pasta into the water and return to a boil, stirring frequently. Cook until al dente, about 6-8 minutes.

Meanwhile, in a large frying pan, heat 3 tbl. of olive oil and add the garlic. Cook until garlic is pale golden, about 2 minutes. Remove from heat and add the red pepper flakes. Ladle about 1 1/2 cups of the hot pasta water into the garlic sauce. Add the parsely, the remaining 2 tbl. of oil, and salt to taste.

Drain the pasta and return it to the pot. Pour the sauce over the cooked pasta. Bring the sauce and pasta to a simmer over medium heat, tossing to coat the pasta. When heated through, remove from heat and toss in the grated cheese.

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