This is a classic recipe that is so simple to make but always delicious. You can serve this as a side dish to any grilled meat or vegetable entree. It can also stand on it's own or be paired with a salad for a light lunch or dinner. It's a great, easy recipe to add to your list of staples. Using a good olive oil is key here. I used a California Olive Ranch cold pressed extra virgin olive oil that was on sale at our local supermarket, and it added a wonderful flavor.
- Salt and Kosher Salt
- 1/3 cup extra virgin olive oil
- 2 Tbsp garlic, minced
- Crushed red peppers to taste (we added individually since kids were eating this too)
- 1 pound spaghettini or other long, thin pasta
- 1/2 cup chopped italian (flat-leaf) parsley (or use 1/4 cup parsley and 1/4 cup cilantro like I do because I love cilantro...but the traditional recipe calls for just parsley)
- Bring a stock pot of water to a boil and add a 1/2 tsp or more of salt.
- Meanwhile, put the oil, garlic, and red pepper if you are adding in advance, and a healthy pinch of kosher salt in a large skillet or saucepan over medium-low heat. Cook until the garlic is golden, about 2-3 minutes. Remove from heat and let sit.
- When the water boils, cook the pasta until it is al dente (6-7 minutes). When it's done, scoop out and reserve at least 1 cup of the cooking water, then drain the rest of the pasta.
- Return the sauce to medium heat until the sauce is hot (1-2 minutes). Add the pasta and the sauce back to the pasta pot, along with a splash of the cooking water and toss to coat, adding a little more water as necessary to create a light, creamy sauce.
- Add the parsley, additional kosher salt to taste, and more red pepper as desired, then serve.
|Amount Per Serving||%DV|
|Serving Size 159g|
|Recipe makes 4 servings|
|Calories from Fat 174||29%|
|Total Fat 19.8g||25%|
|Saturated Fat 2.81g||11%|
|Trans Fat 0.0g|
|Total Carbs 87.37g||23%|
|Dietary Fiber 4.2g||14%|