Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate...
Serves 4 to 6
– 2-½ teaspoons salt, divided
– 1 pound spaghetti
– ½ cup pasta cooking water
– 6 tablespoons extra-virgin olive oil, divided
– 4 tablespoons minced garlic, divided
– ¾ teaspoon crushed red pepper flakes
– ¼ cup finely chopped parsley
– 2 teaspoons lemon juice
– About 1/3 cup grated Parmesan cheese
1. Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve ½ cup pasta cooking water and set aside. Drain pasta.
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2. Start sauce when water is put on to boil. In a 9- to 10-inch nonstick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and ½ teaspoon salt. Cook, stirring often, until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.
3. Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some grated cheese on the side.
Data per 1 of 6 servings
Saturated fat 2.90g
Monounsaturated fat 10.86g
Polyunsaturated fat 1.71g
From “Cook’s Illustrated Italian Classics.”