Spaghettini with Oil and Garlic

1. 1

   Bring a large pot of salted water to a boil and cook until al dente: 1 pound spaghettini.

2. 2

   Meanwhile, heat in a heavy-bottomed pan over medium-low heat: 1/3 cup extra-virgin olive oil.

3. 3

   When the oil is just warm, add: 4 garlic cloves, chopped fine, 3 parsley branches, stems removed, leaves chopped, A pinch of hot pepper flakes, Salt.

4. 4

   Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle.

5. 5

   Dont let it brown or burn.

6. 6

   Drain the pasta when cooked, reserving some of the cooking water.

7. 7

   Add the noodles to the sauce in the pan with a pinch of salt and toss.

8. 8

   Taste for seasoning and loosen with some of the cooking water if needed.

9. 9

   Serve immediately.

10. 10

    Double the amount of parsley, or add other chopped tender herbs, such as basil, marjoram, or summer savory.

11. 11

    Add 2/3 cup washed and halved cherry tomatoes to the oil a minute after adding the garlic.

12. 12

    Garnish with grated Parmesan cheese.

13. 13

    Add a few chopped black olives and/or chopped anchovies with the garlic and parsley.

14. 14

    Substitute egg fettuccine for the spaghettini, and butter for the oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.