Monday, January 10, 2011

Pasta with Garlic and Olive Oil

The usual "after" picture was nice, but I figured this one was more interesting. This dish, again courtesy of Signore Bittman, was quick, strong and delicious with sausages and a chopped scallion on the side. Thanks to John's family for the fancy extra-virgin olive oil! My take on the recipe below.
  • 1/2 cup extra-virgin olive oil
  • 2-1/2 tbsp. minced garlic
  • 1/4-1/2 tsp. red pepper flakes
  • 1 14-oz. package pasta - spaghetti in this case (original calls for 1 lb. fettucini, but all I had was the smaller packages of whole wheat)
  • lots of salt and pepper to taste
  • parsley for garnish (optional)
Bring a large pot of salted water to a boil, then cook the pasta in it according to directions.

Meanwhile, put the olive oil, garlic, red pepper flakes and a pinch of salt in a small pot over medium-low heat. Cook, stirring occasionally, till the garlic is golden - about 3-7 minutes, depending on your burner. Turn off the heat if the pasta isn't ready yet.

When pasta is done, drain it and reserve a bit of the cooking water in case. If necessary, reheat the garlic and olive oil - mix it with the pasta, seasoning with salt and pepper and garnishing with the parsley if you like.

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