The perfect dish to appreciate an extra-virgin olive oil. The easy-to-assemble pasta dish is the perfect showcase for a special occasion bottle of extra-virgin olive oil.
3/4 pound spaghetti
1/4 cup extra-virgin olive oil
3 or more cloves of garlic, chopped
1/4 teaspoon red pepper flakes or more or less to taste
Salt and freshly ground pepper to taste
Freshly grated Parmigiano-Reggiano
Put a large pot of salted water on a stove and bring to a boil. When the water is boiling, add the pasta and cook until al dente, 8 to 10 minutes.
At the same time, in a medium skillet over medium heat, warm the olive oil. Add the garlic and saute until translucent, 1 to 2 minutes. Be careful not to burn. Add the pepper flakes.
Drain the pasta and transfer to a warmed serving bowl. Add the contents of the skillet and toss well. Season with salt and pepper and pass the grated cheese at the table. Makes 4 servings.
"Olive Oil: From Tree to Table"
by Peggy Knickerbocker
Thursday, January 25, 2001
