Pasta aglio e olio

Ingredientes

• 1/4 cup “everyday” extra virgin olive oil (EVOO)
• high quality EVOO (for anointing at the end)
• 1 lb. dry spaghetti or any long pasta
• 5 cloves garlic, peeled (germ removed from the center, if present) and sliced very thin
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons minced flat-leaf parsely
• grated Parmigiano or Pecorino cheese (to taste, optional)
• Kosher salt

Preparación

1. 1

   Bring a large pot of water to boil.

2. 2

   Add a palm-full of salt (about a 1/4 cup).

3. 3

   Add the pasta, stir until a boil returns.

4. 4

   Set the timer for four minutes short of package instructions for “al dente.”

5. 5

   Add the olive oil and garlic to a cold, large saute pan.

6. 6

   When the timer goes off, turn on the flame to medium-low and allow the garlic to warm in the olive oil (do not let it burn!) for two minutes.

7. 7

   Season with salt and red pepper flakes.

8. 8

   Transfer the pasta from the boiling water directly to the pan.

9. 9

   Add 1/2 cup of pasta water to the pan.

10. 10

    Toss thoroughly until the pasta absorbs the water and has a nice sheen.

11. 11

    Off the heat, anoint with the high-quality EVOO, add the parsley (and cheese, if using), toss and serve.