Fettuccine with Olive Oil, Garlic, and Red Pepper

Yield:

6 servings

Recipe from

Nutritional Information

Calories 293
Fat 10.2 g
Satfat 1.5 g
Monofat 6.8 g
Polyfat 1.7 g
Protein 7.5 g
Carbohydrate 42.9 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 238 mg
Calcium 16 mg

Ingredients

1/4 cup extra-virgin olive oil, divided
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/4 teaspoon crushed red pepper
6 quarts water
1 tablespoon plus 1/4 teaspoon fine sea salt, divided
12 ounces uncooked fettuccine

Preparation

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 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.

Note:

Faith Willinger,

March 2009