Orecchiette Aglio e Olio (Garlic and Oil)

Yields 2 servings

Ingredients

  • 4 cups                 Orecchiette Pasta          

  • 1 gallon               Water

  • 2 TBL                   Kosher Salt

  • 2 TBL                   Garlic, sliced thin

  • ¼ cup                  Extra Virgin Olive Oil

  • Pinch                   Crushed Red Pepper

  • Pinch                   Black Pepper

  • Pinch                   Kosher Salt

  • 2 TBL                   Fresh Parsley, fine chopped

Method

  1. Bring water to a boil. Add salt and dissolve.  Add pasta to boiling, salted water.

  2. Place garlic and olive oil in a sauté pan and heat over medium. When garlic starts to brown on the edges, turn the heat off. The garlic will continue to cook as the oil cools.

  3. Add crushed red pepper and black pepper to the oil.

  4. When pasta is cooked to al dente (slightly firm to the tooth), drain (do not rinse), reserving about ¼ cup of the pasta cooking water.

  5. Add pasta and pasta water to the pan and toss to coat. Continue to toss and allow the oil and pasta water to mix together. The starch in the water will help to form a sauce.

  6. Taste the pasta and add salt as needed. Add parsley and toss with the pasta. Transfer into serving dishes.