1 cup (4 ounces) grated Parmigiano-Reggiano cheese
How to Make It
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.
Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.
La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table; Felidia, Becco, and Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh
Really good although I halved the amount of pasta but kept the sauce the same. Served as a side dish with CL's Spicy Pork Parmesan Cutlet and it was a perfect match. I did throw in some of my extra basil along with the parsley and I think that added just the right note. I also added the parmesan in with the pasta in the pan so it melted and became a thin coating on the pasta along with the garlic and olive oil.
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