June 14, 2010

Pasta with Garlic & Oil

I saw this recipe awhile back on TasteSpotting & have been meaning to make it on a night when John wasn't home for dinner. He doesn't love non-meat entrees. Tonight was the night.

Pasta with Garlic & Oil

Adapted from Cook's Illustrated via CookBrooke

Makes 4-6 servings

1 lb linguine
Kosher salt
4 tbsp extra virgin olive oil
1/4 cup minced garlic
1 tsp cayenne pepper
2 tsp fresh lemon juice
3 tbsp chopped parsley
Grated Parmesan
1 tbsp butter

Bring a large pot of water to a boil. Add pasta & salt liberally. Cook to al dente, about 9 minutes. Reserve 1/2 cup cooking water, then drain.

While water is heating, add olive oil, garlic & 1/2 tsp kosher salt to a large skillet. Cook over low heat.

Once it starts to sizzle, stir constantly until garlic foams & becomes sticky & straw-colored, about 10-12 minutes.

Remove from heat & add cayenne pepper, lemon juice, parsley & half of the reserved cooking water.

Pour this over the pasta, add 1 tbsp butter & combine. If it's too dry, add more of the reserved cooking water.

Sprinkle with Parmesan & serve.

Kim's Notes: I loved this! Seriously, so good. John walked in as I was about to eat & asked if he could have some. I pointed out that it was just pasta with garlic & olive oil, translation: no meat. He said it smelled so good, he had to have some. We both ate a big bowl of this & there's easily 2 big bowls leftover for lunch tomorrow. Highly, highly recommend this recipe.

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