Spaghetti with Olive Oil and Garlic
The simplicity of this dish is what makes it so delicious. The lemon zest gives it a light and bright flavor and a small pinch of red pepper flakes adds the perfect accent. You can get creative with this recipe, but the real success of this pasta is the few ingredients that work so well together. Be sure to use a good olive oil and fresh ingredients.
The simplicity of this pasta dish is a big part of its amazing flavor. The spaghetti is tossed with a wonderful olive oil, garlic, lemon juice and some grated Parmesan cheese for an incredibly flavorful pasta that lets the individual flavors shine through.
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Ingredients
- 1 lb spaghetti
- 1 Tbsp salt (for the pot)
- 6 Tbsp extra virgin olive oil
- 12 garlic cloves, minced
- 3/4 tsp red pepper flakes
- 3 Tbsp chopped fresh parsley
- 2 tsp freshly squeezed lemon juice
- 1/2 cup Parmesan cheese, grated (about 1 oz)
Ingredients
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Instructions
- Bring 4 quarts of water to a rapid boil in a large pot. Add the spaghetti and 1 tablespoon salt; cook, stirring often, until the pasta is al dente. Reserve 1/3 cup of the cooking water, then drain the pasta.
- Meanwhile, in a 10-inch skillet, over low heat, add 3 tablespoons olive oil, two-thirds of the minced garlic, and 1/2 teaspoon salt. Cook, stirring constantly, until the garlic begins to foam and is sticky and has taken on a very pale light brown color, about 10 minutes. Remove the pan from the heat and add the remaining minced garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons of the reserved cooking water.
- Transfer the drained pasta to a warm serving bowl. Add garlic mixture, remaining 3 tablespoons of olive oil, and the rest of the reserved cooking water to the pasta; toss to combine. Season to taste with salt. Serve immediately, passing some Parmesan cheese separately.
