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Aglio e Olio (Pasta with Garlic and Oil)

Source of Recipe


From "Cook's Illustrated Italian Classics"






List of Ingredients



• 2-1/2 tsp salt, divided
  
• 1 pound spaghetti
  
• 1/2 cup pasta cooking water
  
• 6 Tbsp extra-virgin olive oil, divided
  
• 4 Tbsp minced garlic, divided
  
• 3/4 tsp crushed red pepper flakes
  
• 1/4 cup finely chopped parsley
  
• 2 tsp lemon juice
  
• About 1/3 cup grated Parmesan cheese
  






Instructions



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 1/2 cup pasta cooking water and set aside. Drain pasta.
   
   
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 1/2 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.
   
   Serves 4 to 6