¾ pound spaghetti, preferably whole grain
Pinch of salt
6 tablespoons extra-virgin olive oil
8 garlic cloves, minced
¾ teaspoon red pepper ﬂakes
3 tablespoons chopped fresh parsley
4 lemon wedges
1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
- Bring a large pot of water to boil. Add pasta and salt. Cook pasta, stirring often, until al dente. Reserve ⅓ cup of the salted cooking water, then drain pasta. Do not rinse.
- Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over low heat, then add ⅔ of the garlic and cook, stirring constantly, until garlic foams and turns sticky and golden. Immediately remove the pan from the heat, add remaining garlic, pepper ﬂakes, 2 tablespoons of the parsley, and 2 tablespoons reserved cooking water.
- Transfer drained pasta to a warm serving bowl. Add the garlic sauce, remaining 3 tablespoons oil, and remaining reserved cooking water to pasta. Toss to combine, sprinkle remaining parsley over the top, and serve immediately. Serve with lemon wedges to squeeze over dish, grated cheese, and extra red pepper ﬂakes.
Recipe and photo courtesy the North American Olive Oil Association