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Pasta with Garlic and Oil

Makes enough for 4 to 6
  • 1 pound uncooked dry pasta
  • 6 tbs extra-virgin olive oil, divided 3tbs/3tbs
  • 1/4 cup minced garlic, divided 3tbs/1tbs
  • 3/4 tsp red pepper flakes
  • 3 tbs chopped fresh parsley
  • 2 tsp lemon juice
  • 1/3 cup pasta cooking water
  • salt
  • 1/2 cup coarsely grated Parmesan (optional)
1. Cook pasta in at least 1 gallon of boiling salted water (about 1 tbs salt per gallon of water). Stop while pasta is still al dente. Keep 1/3 cup of the cooking water when draining pasta.

2. Warm a serving bowl.

3. While water is heating, combine:

  • 3 tbs oil
  • 3 tbs garlic
  • 1/2 tsp salt
in heavy-bottomed nonstick 10-inch skillet. Cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add:
  • remaining tablespoon raw garlic
  • red pepper flakes
  • parsley
  • lemon juice
  • 2 tablespoons pasta cooking water
stir well to keep garlic from clumping.

4. Transfer drained pasta to warm serving bowl; add:

  • remaining 3 tablespoons oil
  • remaining reserved pasta cooking water
and toss to coat. Add garlic mixture and 3/4 teaspoon salt; toss well to combine. Serve immediately. Top each serving with Parmesan if desired.
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