Ingredients
- Kosher salt, to taste, plus 1 teaspoon
- 1 pound spaghetti
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Pinch red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 1/2 lemon, zested, optional
- Freshly grated Parmigiano-Reggiano, optional
Directions
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
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By sophie414
Glendale, CA
on April 22, 2013
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Fast, easy and delicious! I needed more than 1/4 cup of pasta water to loosen the pasta so am glad I saved a lot. I also used the parsley stems because I didn't have enough leaves for 2 Tbls. The lemon zest added a little lift and I squeezed a little of the juice into the dish. Finally, lots of Parmesan cheese - delish!
By cwuer
madison, ms
on March 20, 2013
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This is really good for so little effort! Quick and easy! Top it with some shrimp or Italian sausage if you need more substance. Serve with a salad and bread and you have a complete meal. Increase the garlic to about 5-6 cloves and use about 1/4 red pepper flakes. Stir in plenty of parmesan cheese at the end, and do use frensh parsley. I also zested the whole lemon and sqeezed in a little of the jucie. Fabulous!
By charliepuopolo
Tyngsboro
on March 18, 2013
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Fast, easy, and delicious. This dish is a simple but loved dinner.
Read all 62 reviews