Pasta integral con aceite de oliva y ajo, un clásico sencillo y reconfortante para entre semana

Ingredientes

• 12 ounces whole wheat spaghetti (or linguine)
• 1/3 cup extra-virgin olive oil
• 5–6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, to taste)
• 1 teaspoon kosher salt, plus more for the pasta water
• Freshly ground black pepper, to taste
• 1/2 cup reserved pasta water
• 1/2 cup freshly grated Parmesan (optional)
• 1/2 lemon, cut into wedges (optional)
• 1/4 cup chopped fresh parsley (or basil)

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook until just al dente. Before draining, reserve 1/2 cup of the starchy pasta water.

2. 2

   While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently, 2–3 minutes, until soft and fragrant. Do not brown—reduce heat if needed.

3. 3

   Stir in red pepper flakes and a pinch of salt. Let the flavors meld for 30 seconds.

4. 4

   Add the drained pasta directly to the skillet. Toss to coat in the garlicky oil.

5. 5

   Pour in a splash of reserved pasta water and toss until the sauce lightly clings to the noodles. Add more water as needed for a silky finish.

6. 6

   Season with salt and black pepper. Fold in parsley. Off the heat, add Parmesan if using.

7. 7

   Serve immediately with lemon wedges and extra cheese on the side.