Travel Reference
In-Depth Information
115
Pasta Strands with Garlic, Olive
Oil, and Dried Red Pepper
Bring 5 quarts of water and 5 teaspoons of the salt to a
boil in a large stockpot over high heat. Add the pasta
and cook until al dente.
5½ teaspoons sea salt, divided
1 pound dry spaghetti
¹/
³
cup olive oil
5 garlic cloves, minced
While the pasta is cooking, combine the olive oil with
the garlic and pepperoncini in a large sauté pan. Cook
over medium-high heat until the garlic begins to
brown, about 3 minutes. Add the parsley and the re-
maining ½ teaspoon of salt.
2 dried pepperoncini,
broken into small pieces
2 tablespoons Italian parsley,
chopped
½ cup Parmigiano-Reggiano,
chopped
3 tablespoons extra-virgin olive oil
Transfer the pasta in a colander to drain, reserving
¼ cup of the cooking water. Add the pasta to the pan
with the olive oil-garlic mixture. Add the Parmigiano,
extra-virgin olive oil, and a pinch of pepper. Toss to
mix well. If it seems dry, add a little of the reserved
cooking water.
Freshly ground pepper
.
YIELD
,
Serves 6
