GARLIC & OLIVE OIL PASTA WITH PARMIGIANO-REGGIANO

Ingredients (Serves 2)

• 8 oz pasta (spaghetti, linguine, or bucatini)
• 1/3 cup extra-virgin olive oil
• 4–6 cloves garlic, thinly sliced
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Salt
• Freshly cracked black pepper (optional, but highly recommended)

How I Make It

1. Boil the pasta. Bring a large pot of water to a boil and salt it well (it should taste pleasantly briny). Cook pasta until al dente.
2. Save your “liquid gold.” Before draining, reserve 1 to 1 1/2 cups pasta water.
3. Warm the olive oil and garlic. In a large skillet over low to medium-low heat, add olive oil and sliced garlic. Cook slowly, stirring, until the garlic turns pale golden and smells sweet and mellow, 2–4 minutes. Do not let it brown.
4. Build the sauce. Add 1/2 cup reserved pasta water to the skillet (carefully). Let it simmer 30 seconds to turn glossy.
5. Toss. Add drained pasta to the skillet and toss well. Add more pasta water a splash at a time until the noodles look silky and lightly coated.
6. Finish with cheese. Turn heat to low. Sprinkle in Parmigiano-Reggiano while tossing continuously so it melts into the olive oil and pasta water instead of clumping.
7. Taste and adjust. Add salt if needed and a few turns of black pepper. Serve immediately with extra Parmigiano-Reggiano.

My Notes for “Soul” in a Simple Dish

Serving Ideas

• A simple green salad with lemon and olive oil
• Warm bread to catch every last bit of garlicky olive oil
• If you want a little extra, add a handful of chopped parsley at the end

If this recipe helped, drop me a quick note and tell me what pasta shape you used, then explore listings anytime on www.searchthegulf.com.