Recipe By : Patricia Wells' Trattoria
Serving Size : 6
sea salt
1 lb. dried Italian spaghetti
1/2 cup + 2 tbsp extra-virgin olive oil
6 plump cloves garlic, minced
1/2 tsp. crushed red pepper flakes, or to taste
1/2 cup fresh flat-leaf parsley leaves, snipped with scissors
In a large pot, bring 6 qt. of water to a rolling boil over high
heat. Add 3 tbsp. salt and spaghetti, stirring to prevent pasta from
sticking. Cook until tender but firm to bite. Drain thoroughly.
Meanwhile, in an unheated skillet large enough to hold pasta later on
(like a chicken fryer), combine 1/2 cup of oil, garlic, crushed red
pepper flakes and a pinch of salt.
Toss to thoroughly coat garlic and pepper flakes, and cook over
moderate heat just until garlic turns golden but does not brown,
about 2-3 minutes.
Add drained pasta to skillet with sauce. Toss, add remaining 2 tbsp
oil, toss thoroughly, and cover. Let rest off heat for 1-2 minutes to
allow pasta to absorb sauce. Add parsley and toss again.
Transfer to warmed shallow soup bowls and serve immediately.
(Traditionally, cheese is not served with this dish).
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