Ingredients

  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1 pound dry or fresh spaghetti, linguini or fettuccine
  • 2 teaspoons salt, or as needed
  • ½ cup coarsely chopped fresh parsley
  • ½ teaspoon piment d’espelette or other crushed red pepper, to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      579 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 742 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic. Place over medium heat and sauté garlic until golden. Using a slotted spoon, transfer garlic to a plate and set aside.
  2. Set aside a colander placed over a bowl. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water.
  3. Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan. Add remaining 1/4 cup oil, reserved garlic, parsley and red pepper. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce. Adjust salt as needed. Serve immediately.

10 minutes

Dining and Cooking