great new recipe

Pasta With Garlic and Oil

Try this great recipe when you need something quick and light.

2 1/2 teaspoons salt, divided
1 pound spaghetti
1/2 cup pasta cooking water
6 tablespoons extra-virgin olive oil, divided
4 tablespoons minced garlic, divided
3/4 teaspoon crushed red pepper flakes
1/4 cup finely chopped parsley
2 teaspoons lemon juice
About 1/3 cup grated Parmesan cheese

Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.

Start sauce when water is put on to boil. In a 9- to 10-inch non-stick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and 1/2 teaspoon salt. Cook, stirring often until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.

Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some Parmesan on the side. Serves 4 to 6.

Nutritional information when serving 6:

433 calories
11.95 g protein
16.58 g fat
58.83 g carbohydrates
482 mg sodium
2.90 g saturated fat
10.86 g monounsaturated fat
1.71 g polyunsaturated fat
3.56 mg cholesterol