SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)

Spaghettini With Oil and Garlic (Spaghettini Aglio E Olio) image

Provided by ratherbeswimmin

Categories European

Time 37m

Yield 6 serving(s)

Number Of Ingredients 7

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salt
1 lb spaghettini or 1 lb vermicelli
5 tablespoons extra virgin olive oil
10 garlic cloves, peeled and sliced
1/2 teaspoon crushed red pepper flakes, to taste
1/2 cup chopped fresh Italian parsley
1 cup freshly grated parmigiao-reggiano cheese or 1 cup pecorino romano cheese

Steps:

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
Remove from the heat and add 1/2 teaspoon crushed red pepper.
Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
Add the parsley, remaining 2 tablespoons oil, and salt to taste.
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
If not, drain the pasta, return it to the pot, and pour in the sauce.
Bring the sauce and pasta to a simmer, tossing to coat with sauce.
Cook until the pasta is coated with the sauce and done, about 1 minute.
Remove the pot from the heat and toss in the grated cheese.
Check the seasoning, adding salt and crushed pepper flakes if needed.
Serve immediately in warm bowls.