Pasta with olive oil, red pepper and garlic

Pasta with Olive Oil Red Pepper and Garlic
Pasta with Olive Oil Red Pepper and Garlic

This last weekend I had a nice conversation with a dear friend of mines. He is alone at home, for his wife and son are at the seaside. Free from any need for attention, he was telling me with satisfaction that he was cooking a splendid dish for himself, pasta with oil, red pepper and garlic.
Even though it is a natural deterrent to social intercourses, due to the big amount of garlic in it. you can enjoy this typical italian dish yourself, on a summer hot day.

And with a good glass of wine, the garlic aroma will not last so long. Or use this tip: chew a grain or two of coffee for 20 sec and then wash your teeth, to stamp out the garlic smell from your mouth for some hours.


1/4 cup olive oil (divided)
3 garlic cloves (minced)
1/2 tsp crushed red pepper
6 qts water
31/4 tsps kosher salt (divided)
8 ozs fettuccine (uncooked)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup flat leaf parsley (coarsely chopped) (optional)


Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.
Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. (Add parsley). Toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.


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