AGLIO E OLIO (PASTA WITH GARLIC AND OIL)
Steps:
- Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.
- Start sauce when water is put on to boil. In a 9- or 10-inch nonstick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and 1/2 teaspoon salt. Cook, stirring often, until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.
- Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some grated cheese on the side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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