Pasta with Garlic and Oil

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Simple ingredients - amazing taste. I was totally blown away by this dish. I was expecting it to be good, since it came from America's Test Kitchen, but I wasn't expecting it to be that good. But when you stick to the basics - garlic, olive oil, a little lemon juice and parsley, you can't go wrong. This was sooo tasty, especially with some good leftover Italian bread (doctored up with a little butter, Parm. cheese, and garlic) and a big salad; it made the perfect comfort food meal. Definitely put this one on your list of recipes to try! Just don't do it for a dinner party, because your breath with smell very strongly of garlic. :)

Pasta with Garlic and Oil (Pasta aglio e olio)

1 lb. spaghetti

salt (sea salt or table salt)

6 T. olive oil

20 garlic loves from 1-2 heads, minced (4 T. total)

3/4 tsp. red pepper flakes

3 T. chopped fresh parsley

2 tsp. juice from 1 lemon

1 oz. grated Parmesan cheese (1/2 cup) (optional - but very good)

Bring 4 quarts of water to a boil in a large pot. Add pasta and 1 T. salt and cook, stirring often, until al dente (see package directions). Reserve 1/3 cup of the pasta cooking water; drain pasta and transfer it back to the pot.

Meanwhile, heat 3 T. oil in a nonstick skillet over medium-low heat until just shimmering. Add 3 T. garlic and 1/2 tsp. salt and reduce heat to low. Cook, stirring constantly, until the garlic foams and becomes sticky and straw-colored, 10-12 minutes (you may need to turn your heat up a bit depending on your stove). Off the heat, add remaining T. garlic, pepper flakes, parsley, lemon juice, and 2 T. pasta cooking water to the skillet and stir well to keep the garlic from clumping.

Transfer the drained pasta to a large serving bowl (or throw back in your pot if you'd like). Add remaining 3 T. olive oil and remaining pasta cooking water and toss to coat. Add the garlic mixture and 3/4 tsp. table salt (or 1 tsp. sea salt flakes) to the pasta. Toss well to combine. Serve immediately with optional Parmesan cheese, if desired.

Source: America's Test Kitchen