Spaghettini with oil and garlic
. Difficulty: Medium
. Serves: 4 people
. Variety: Pasta
Ingredients1 pound spaghettini or vermicelli
5 tablespoons extra virgin olive oil
10 garlic cloves, peeled and sliced
½ teaspoon (or more to taste) crushed red pepper
1/2 cup chopped fresh Italian parsley
1 cup freshly grated Grana Padano
PreparationBring a pot of salted water to a boil over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently, and cook semi-covered until the pasta is tender but still very firm, about 6 minutes.
Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet, until pale golden, about 2 minutes. Remove from the heat and add the crushed red pepper. Ladle about 1 ½ cups of the pasta cooking water into the sauce, then add the parsley, the remaining olive oil and salt to taste and bring to a boil.
If the skillet is large enough, fish out the pasta with a large wire skimmer and drop it directly into the sauce in the skillet. Bring the sauce and pasta to a simmer, tossing to coat with sauce. Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated Grana Padano, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.