SUMMARY:
Serves 4
TIME:
Prep: 4
Cook: 5
INGREDIENTS:
1 pound spaghetti or other long pasta | 1/4 cup fresh parsley, finely chopped | 2 tablespoons dried Italian herb seasoning, or 4 tablespoons fresh mixed herbs (such as basil, oregano, thyme, marjoram or rosemary) | 2 teaspoons crushed red pepper flakes | 2/3 cup extra-virgin olive oil | 8 cloves garlic, minced (about 1/4 cup) | 1 teaspoon red wine vinegar or freshly squeezed lemon juice | 1 ½ teaspoons kosher salt | 1 teaspoon freshly ground black pepper | Freshly grated Parmesan cheese, for serving
INSTRUCTIONS:
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and transfer it to a large serving bowl. | Meanwhile, combine the parsley, herbs and crushed red pepper flakes in a medium heatproof bowl and set aside. | Heat the olive oil in a small saucepan over medium heat until shimmering, about 2 to 3 minutes. Add the garlic, lower the heat to medium-low and cook, stirring often, until fragrant and just lightly golden, about 3 minutes. Be careful not to let the garlic brown. | Carefully pour the hot oil and garlic over the herb mixture. Stir in the red wine vinegar, salt and pepper and let the mixture sit for 1 minute. | Pour the hot oil over the warm pasta and toss well to coat. Add 2 to 3 tablespoons of the reserved pasta water and toss again, adding more as needed. | Garnish generously with grated Parmesan cheese and serve immediately. Leftovers can be refrigerated for 3 to 4 days and served reheated or at room temperature. | Sarah’s notes: | The garlic oil can also be served as a dipping sauce with warm, crusty bread. | For a heartier dish, add chopped tomatoes, capers, olives or cooked chicken, shrimp or vegetables. | Long pasta like spaghetti, linguine or bucatini works best here, but any shape will do.