Fettuccine with Olive Oil, Garlic, and Red Pepper
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This recipe is the epitome of a quick weeknight meal that packs an unexpected amount of flavor for its simplicity. We were pleasantly surprised at how tossing the pasta into the oil, garlic, and herbs in the skillet caused the pasta to become infused with flavor. With the addition of a sprinkling of parmesan, this dish was simple but good. That said, a hearty side of vegetables is definitely needed to round out this meal, otherwise you may find yourself eating an exorbitant amount of pasta before realizing that you are full.
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- ¼ cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- ¼ teaspoon crushed red pepper
- 6 quarts water
- 1 tablespoon plus ¼ teaspoon fine sea salt, divided
- 12 ounces uncooked fettuccine
Directions
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper. Remove from heat.
2. Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving ½ teaspoon salt to garlic mixutre. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixutre on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.
