Dinner tonight was one of my regular dishes – Garlic, Olive Oil and Parmesan Pasta! I make this dish at least once a week; my girls (and I) love it!
Garlic, Olive Oil and Parmesan Pasta
(adapted from Cook’s Illustrated Pasta with Garlic and Oil)
2 tablespoons of sea salt flakes
6 tablespoons extra virgin olive oil
1/4 cup minced garlic, from 12 medium cloves
3 tablespoons chopped fresh parsley leaves
1 teaspoon lemon zest
1/2-cup Parmesan cheese, coarsely grated
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees.
2. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons sea salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3-cup pasta cooking water and drain pasta.
3. While water is heating, combine 3 tablespoons of olive oil, 3 tablespoons garlic, and 1/2 teaspoon sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, parsley, lemon zest, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
4. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 1 teaspoon sea salt flakes to pasta; add Parmesan and toss well to combine. Serve immediately.