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Fettuccine with Olive Oil, Garlic, and Red Pepper

Photo: John Autry; Styling: Leigh Ann Ross
Total time 28 mins
Yield 4 servings
Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

Ingredients

  • 1/4 cup olive oil, divided
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 6 quarts water
  • 3 1/4 teaspoons kosher salt, divided
  • 8 ounces uncooked fettuccine
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Nutrition Information

  • calories 397
  • fat 19 g
  • satfat 4.6 g
  • monofat 11.3 g
  • polyfat 2.5 g
  • protein 13.2 g
  • carbohydrate 44 g
  • fiber 2.1 g
  • cholesterol 12 mg
  • iron 2.4 mg
  • sodium 559 mg
  • calcium 180 mg

How to Make It

  1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

  2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.