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Fettuccine with Olive Oil, Garlic, and Red Pepper

Yield 6 servings

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

Nutrition 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

How to Make It

  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.