Spaghettini with Oil and Garlic (Spaghettini Aglio e Olio)

Yield: 6 servings

1 pound spaghettini, vermicelli or thin spaghetti 5 tablespoons extra-virgin olive oil, divided

6 to 8 garlic cloves, peeled and sliced

1⁄ teaspoon crushed red pepper, or more to taste

2

1⁄ cup chopped fresh Italian parsley

2

1 cup freshly grated Grana Padano or Parmigiano-Reggiano

cheese, optional

1. 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 for spaghettini or vermicelli and 7 minutes for thin spaghetti.

2. Meanwhile, heat 3 tablespoons of the 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 1⁄ cups of the pasta

2 cooking water into the sauce, then add the parsley, the remaining 2 tablespoons of olive oil and salt to taste, and bring to a boil.

3. Fish out the pasta with a large wire skimmer or tongs and drop it directly into the sauce in the skillet. Bring the sauce and pasta to a simmer, tossing to coat pasta with sauce. Cook about 1 minute. Remove the skillet 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.

Per serving: 443 calories; 17 g fat; 4 g saturated fat; 10 mg cholesterol; 15 g protein; 58 g carbohydrate; 2 g sugar; 234 mg sodium; 196 mg calcium

Adapted from “Lidia’s Favorite Recipes” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali