Скачать или смотреть 5-Ingredient Weeknight Pantry Pasta: Aglio e Olio (Garlic & Oil), But Fancy Because Bowties

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Pasta Aglio e Olio (e peperoncini)

3 tablespoons olive oil
4 or 5 garlic cloves, finely chopped or thinly sliced
kosher salt
about 5 ounces (or 1/3 of a box of pasta)
a pinch of crushed red pepper
around 3 tablespoons of chopped parsley

Put the oil in a pan over low heat and add the garlic, gently toasting without burning or turning bitter. Meanwhile, bring a pot of nicely salted water to a boil and cook the pasta until it is about 1 minute short of where you want it to be. Then add the crushed red pepper to the pan, followed by the pasta. Raise the heat to high, add the parsley and ladles of pasta water, stirring as needed, until you have a glossy sheen to the pasta and it is cooked to your liking. Season it to taste with salt and then eat it, possibly even with grated Parmesan cheese.