1 tablespoon plus 1/4 teaspoon fine sea salt, divided
12 ounces uncooked fettuccine
How to Make It
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.
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 1/2 cup cooking water. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.
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We used fresh pasta from the grocery store and this went together in only a few minutes. We used large cloves of garlic so it came out very strong but we like it that way. One could easily use fresh herbs like basil to change it up a bit. We served it along side a big green salad. Perfect for a quick weeknight dinner.
I tried this last night, using a great pasta I ordered online. It was simple to make and tasty, but no one in my family was crazy about it. It's okay, but I probably won't make it again... It seems to lack that something special that makes a great meal (or side).
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