If you like garlic, then this pasta recipe from Cook's Illustrated is for you!
Pasta with Garlic and Oil
For a twist on pasta with garlic and oil, try sprinkling toasted bread crumbs over individual bowls, but prepare them before proceeding with the pasta recipe.
1 lb. spaghetti
6 tbsp. extra-virgin olive oil
1/4 cup minced garlic (about 30 small, 20 medium, 10 large, or 5 extra large cloves) from 1 to 2 heads
3/4 tsp. red pepper flakes
3 tbsp. chopped fresh parsley leaves
2 tsp. lemon juice from 1 lemon
Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1-1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
Transfer drained pasta to serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
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