Spicy Olive Oil Lemon Pasta
A lighter take: olive oil instead of butter and a kick of red pepper flakes.
Ingredients
- 4 qt water
- 1 tbsp kosher salt
- 12 oz spaghetti
- ¼ cup extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1 tsp red pepper flakes
- 1 lemon zested, then juiced
- 1 cup pasta water saved before draining
- 1 cup grated Parmesan
- ½ tsp black pepper
- ¼ cup chopped parsley
Steps
Bring 4 qt water to a boil and add 1 tbsp kosher salt. Cook 12 oz spaghetti until 1 minute short of al dente.
While the pasta cooks, warm 2 tbsp extra-virgin olive oil in a large skillet over medium-low heat. Add 4 cloves garlic and 1 tsp red pepper flakes and cook until the garlic is pale gold.
Scoop out 1 cup pasta water, then drain the pasta and add it to the skillet with the zest and juice of 1 lemon.
Off the heat, add the rest of the oil (2 tbsp extra-virgin olive oil), 1 cup grated Parmesan, and ½ tsp black pepper. Toss hard, adding splashes of the pasta water until glossy.
Finish with ¼ cup chopped parsley and serve right away.
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