Spaghettini with Oil and Garlic
1 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
Bring 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 cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.
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