Spaghetti with Garlic and Oil

1. 1

   Bring a large pot of salted water to boil for the pasta.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the garlic, and let sizzle until it begins to turn golden, about 2 minutes.

4. 4

   Once you begin to cook the garlic, drop the spaghetti into the boiling water and give it a stir.

5. 5

   Once the garlic is golden, toss in the peperoncino and let toast for a minute, then ladle in 2 cups pasta water and stir.

6. 6

   Bring the sauce to a rapid boil, and season with salt to taste (depending in part on how salty your pasta water is).

7. 7

   Once the sauce has reduced by about half and the spaghetti is al dente, ladle the pasta from the water and into the sauce.

8. 8

   Sprinkle in the parsley.

9. 9

   Cook and toss to coat the pasta with the sauce.

10. 10

    Remove from heat, and add the basil and grated cheese.

11. 11

    Toss once more, adding a final drizzle of olive oil, and serve immediately.

12. 12

    This recipe can be transformed into a different sauce without major effort or investment.

13. 13

    You can add four anchovy fillets when you cook the sliced garlic, or add 1/2 cup drained capers when you add the pasta water, or you can add both.

* Per serving · 4 servings · Values may vary.

No additional tips available.