Spaghetti with Garlic and Oil
Pasta recipes needn't be complicated to satisfy discerning palettes; for proof, look no further than this flavorful dish from "Lidia's Italy in America," by Lidia Bastianich.
- Coarse salt
- 1/3 cup olive oil, plus more for drizzling
- 10 cloves garlic, sliced
- 1 pound spaghetti
- 1/2 teaspoon crushed red-pepper flakes
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup packed fresh basil leaves, thinly sliced
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano
Bring a large pot of salted water to a boil.
Heat olive oil in a large skillet over medium. Add garlic and cook until golden, about 2 minutes.
Add spaghetti to boiling water and stir; cook, according to package directions, until al dente.
Add red-pepper flakes to skillet with garlic and cook until toasted, about 1 minute. Add 2 cups pasta cooking water and stir to combine. Bring to a boil and season with salt; let cook until reduced by half.
Drain pasta and add to skillet; sprinkle with parsley. Toss to combine. Remove from heat and add basil and cheese; toss again. Drizzle with olive oil and serve immediately.