Recipe: Spaghettini with Oil and Garlic

SPAGHETTINI WITH OIL AND GARLIC

1 pound spaghettini (thin spaghetti)
1/3 cup extra-virgin olive oil
4 cloves garlic, finely chopped
3 sprigs parsley, stems removed, leaves chopped (or more, if desired)
Pinch hot pepper flakes
Salt (to taste)

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until al dente.

Meanwhile, in a large, heavy-bottomed skillet over medium-low, heat the olive oil. When it is just warm add the garlic, parsley and hot pepper. Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don't let it brown or burn.

Drain the pasta, reserving some of the cooking water. Add the noodles and a pinch of salt to the skillet and toss. If needed, add a bit of the reserved cooking water to loosen the sauce. Serve immediately.

Makes 4 servings
Source: The Art of Simple Food by Alice Waters