ONE-PAN PASTA WITH GARLIC AND OIL

One-Pan Pasta With Garlic and Oil image

Provided by Harold Mcgee

Categories dinner, easy, quick, one pot, pastas, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup plus 1 tablespoon extra virgin olive oil
6 garlic cloves, thinly sliced
1 pound dry or fresh spaghetti, linguini or fettuccine
2 teaspoons salt, or as needed
1/2 cup coarsely chopped fresh parsley
1/2 teaspoon piment d'espelette or other crushed red pepper, to taste

Steps:

In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic. Place over medium heat and sauté garlic until golden. Using a slotted spoon, transfer garlic to a plate and set aside.
Set aside a colander placed over a bowl. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water.
Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan. Add remaining 1/4 cup oil, reserved garlic, parsley and red pepper. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce. Adjust salt as needed. Serve immediately.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams