Spaghetti with Garlic & Oil
- Kosher salt
- 6 tablespoons extra virgin olive oil
- 10 garlic cloves, thinly sliced
- 1 teaspoon hot red pepper flakes
- ¼ cup finely chopped fresh Italian parsley
- 1 pound spaghetti
- Freshly grated Parmigiano-Reggiano for serving
Instructions:
- Bring 6 quarts of water to a boil in a large pot and add 3Â tablespoons kosher salt.
- Meanwhile, combine the olive oil and garlic in another large pot and cook over medium heat, stirring occasionally, until the garlic is just beginning to brown lightly, 2 to 3 minutes.
- Stir in the red pepper flakes and parsley and remove from the heat.
- Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water.
- Return the garlic oil to medium heat, add the pasta and ¼ cup of the reserved pasta water, and stir and toss over medium heat to coat the pasta well (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Serve immediately, with grated Parmigiano on the side.