Garlic and Olive Oil Pasta

There is nothing better then garlic and pasta for dinner in the eyes of an Italian. Garlic and olive oil pasta is so delicious you’ll be wondering why you always use plain spaghetti sauce. The red pepper flakes add a little spice but nothing too overbearing. You can add some chicken or shrimp to this dish for a full dinner, or serve it as a side dish.


Ingredients:

1 lb. pasta (uncooked)
3 teaspoons salt
1/2 cup reserved pasta water
7 Tablespoons extra-virgin olive oil, divided
4 Tablespoons fresh minced garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
salt and black pepper




Directions:

1. Bring 5 quarts of water to a boil with 3 teaspoons salt. Cook spaghetti until al dente.

2. Reserve 1/2 cup pasta water, drain the rest.

3. While pasta is cooking, heat 4 Tablespoons olive oil over medium-low heat in a skillet.

4. Add in 3 Tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is lightly browned.

5. Remove from heat and stir in the remaining 1 Tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and 2 Tablespoons of pasta cooking water. Mix to combine.

6. Transfer the drained pasta to a large serving bowl; toss with remaining 3 Tablespoons olive oil and the remaining reserved cooking water.

7. Add in the garlic mixture; toss well to combine. Serves 4.