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...

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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


Calories 433

Protein 11.95g

Fat 16.58g

Carbohydrates 58.83g

Sodium 482mg

Saturated fat 2.90g

Monounsaturated fat 10.86g

Polyunsaturated fat 1.71g

Cholesterol 3.56mg

From “Cook’s Illustrated Italian Classics.”