Wednesday, July 14, 2010

Spaghetti with Garlic and Oil

Sometimes you just need something simple, but flavorful for dinner.  There are times I am more interested in something elaborate and rich, but then there are times (like the other night when we made this pasta) where I just want something quick, relatively light, and delicious.  This pasta dish is perfect for one of those nights where you just don't have the time, let alone the energy, to slave away in the kitchen trying to coax flavors out of your ingredients.  Sure all of my Mario Batali cookbooks have recipes with more "interesting" flavor combinations and/or more esoteric ingredients, but like I said earlier - sometimes you want something a little simpler.  And this pasta is great, really great.  There was the heat of the red pepper flakes, the seriously garlicky goodness, the freshness of the parsley, and then the salty bite of the cheese.  Yum.

Recipe after the jump!

Spaghetti with Garlic and Oil
Molto Gusto: Easy Italian Cooking
By Mario Batali & Mark Ladner

kosher salt
6 tbsp evoo
10 garlic cloves, thinly sliced
1 tsp hot red pepper flakes
1/4 cup, Italian flat-leaf parsley, finely chopped
1 lb. spaghetti
freshly-grated Parmigiano-Reggiano, for serving

Bring 6 quarts of water to a boil in a large pot and add 3 tbsp kosher salt.  Drop the pasta into the boiling water and cook until just al dente.  Drain, reserving about 1/2 cup of pasta water.

While the pasta is cooking, combine evoo and garlic cloves in another large pot.  Cook over medium heat, stirring occasionally, until the garlic is just beginning to turn golden, about 2-3 minutes.  Stir in red pepper flakes and parsley.  Add pasta and approximately 1/4 cup of the reserved pasta water.  Stir and toss over medium heat to coat the pasta well in the sauce.  If necessary, add remaining 1/4 cup of pasta water.

Serve immediately, with parm-reg on the side.

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