Ingredients:

  • 1 lb spaghetti or linguine
  • 1/3 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 cup fresh basil leaves, torn by hand
  • 1/2 cup reserved pasta water
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Fill a large pot with 4 qts of water and add 2 tbsp sea salt. Bring to a rolling boil.
  2. Add 1 lb of spaghetti or linguine. Cook until al dente, which is usually 1-2 minutes less than the box says.
  3. Scoop out 1 cup of the starchy pasta water before draining. Note: This is the most important step for the sauce texture.
  4. Pour 1/3 cup olive oil into a cold skillet and set to medium low heat.
  5. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes. Sauté for 3-5 mins until the garlic is golden blonde and fragrant.
  6. Crank the heat to medium. Pour in 1/2 cup of the reserved pasta water.
  7. Stir vigorously for 1-2 mins until the oil and water merge into a thickened, glossy emulsion.
  8. Toss the drained pasta into the skillet. Mix with tongs for 60 seconds over medium heat.
  9. Fold in 1 cup of torn basil leaves and 1/2 cup grated parmesan cheese.
  10. Season with 1/2 tsp black pepper and 1/2 tsp salt. Mix until everything is well coated.