I have an impressive capacity for Food Network. I can watch it, without ever getting tired. Heck, I've watched the same episode multiple times in one day. Don't judge. Conveniently, E doesn't seem to mind. Every now and again, he even plops down and enjoys it too. And sometimes, he sees a recipe and is like "OMG we need to have this for dinner. Tonight." This was one of those recipes. He's a total pasta guy, so this was right up his alley. And while I'm totally not a pasta girl, this was absolutely delicious. And, I'll let you in on a secret, it's even better left over. Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness.
- 1 pound dried spaghetti
- 1/3 cup olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh basil
- 1 cup grated Parmesan cheese, plus extra for serving
- Salt
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
Recipe adapted from Food Network
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