
There is a first time for everything and tonight I actually used a recipe to make one of my favorite meals. Normally I don't add raw garlic to this dish, which this recipe called for and I think I'm sticking to my way! I did like the addition of the toasted bread crumbs on top though. Lastly, I had fresh basil and decided to use that in place of parsley - I think I'm more of a parsley girl though. A note on the salt, I prefer Kosher salt - the husband sea salt, just use whatever you like best or have on hand.
Pasta with Garlic and Oil - Aglio E Olio
1 lb. spaghetti
table salt
6 Tbs. extra virgin olive oil
1/4 c. minced garlic (about 30 small, 20 medium, 10 large, or 5 extra large cloves) from 1-2 heads
3/4 tsp. red pepper flakes
3 Tbs. chopped fresh parsley leaves
2 tsp. lemon juice
1/2 c. Parmesan cheese, coarsely grated
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts water to roiling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic and 1/2 teaspoon salt in heavy bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw colored, 10-12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon salt to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.
Yield: 4-6 servings
Source: Cook's Illustrated, March 2001
Cook's Illustrated Note: For a twist on pasta with garlic and oil, try sprinkling toasted bread crumbs over individual bowls, but prepare them before proceeding with the pasta recipe.
My Note: I skipped the warmed dish in the oven & never add salt to the pasta water - but that's just me. You can do as you wish.
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