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Vegetarian Spaghetti w/Olive Oil and Garlic

Ingredients

  • Kosher salt to taste, plus 1 teaspoon
  • 1 pound spaghetti
  • 3 cloves garlic minced
  • 1/2 cup Olivia's Tuscan Extra Virgin Olive Oil
  • Pinch red pepper flakes
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 lemon zested, optional
  • Freshly grated Parmigiano-Reggiano optional

Instructions

  • Bring a large pot of cold water to a boil over high heat, then salt it generously.
  • Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.
  • Add the pasta and the reserved water to the garlic mixture. Mix well.
  • Add the parsley and lemon zest (if using). Adjust seasoning, to taste.
  • Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  • Serve topped with grated cheese, if desired.