Prep 5 mins
Cook 15 mins
This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.
- 14 ounces spaghetti
- 6 tablespoons extra virgin olive oil
- 2 -4 garlic cloves, crushed
- 1 dried red chili
- fresh Italian parsley, roughly chopped
- Cook the pasta according to the package instructions, adding plenty of salt to the water.
- Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
- Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.
Fantastic. I subbed basil for parsley and added some cherry tomatoes and romano cheese. Used whole wheat pasta.
Delicious! I added lagositino to the oil mixture just before tossing it with homemade pasta. The lagositino was delicate enough to add texture and sweetness without overpowering the dish.