Spaghetti with garlic-oil-and hot peppers - house beautif
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sea salt | ||
| 1 | pounds | Dried Italian spaghetti |
| ½ | cup | Plus 2 T extra-virgin olive oil |
| 6 | Plump fresh garlic cloves, minced | |
| ½ | teaspoon | Crushed red peppers (or hot red pepper flakes), or to taste |
| ½ | cup | Fresh flat-leaf parsley leaves, snipped with scissors |
Directions
In a large pot over high heat, bring 6 quarts of water to a boil. Add 3 T salt and spaghetti, stirring to prevent the pasta from sticking.
Cook until al dente. Drain.
Meanwhile, in an unheated large skillet, combine ½ c of the oil, garlic, red pepper, and a pinch of salt. Toss and cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes.
Add the drained pasta to the skillet with uce. Toss, add the remaining 2 tablespoons of oil, toss again and cover. Let rest off the heat for 1 to 2 minutes to allow the pasta to absorb the sauce.
Add the parsley and toss again. Transfer to warm shallow bowls and serve immediately. (Traditionally, cheese is not served with this dish.) Serves 6.
House Beautiful/May/94 Scanned & fixed by DP & GG