Garlic & Oil Recipe

Bring 1.5 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 6 oz dry pasta and cook until just al dente according to package instructions (usually 8–10 minutes depending on pasta). Reserve 1/2 cup (120 ml) of the hot pasta cooking water, then drain the pasta and set aside.

In a small bowl, combine 3 tablespoons low-sodium chicken stock with the reserved 2–3 tablespoons of pasta water if needed; keep warm. This will be used to loosen the sauce and add savory depth.

While the pasta is cooking, heat a medium skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam.

Add 1/2 cup plain breadcrumbs to the skillet. Toast, stirring frequently, until the crumbs turn golden brown and fragrant, about 3–5 minutes. Watch closely to avoid burning.

Stir in 2 tablespoons grated Romano cheese, 1/2 teaspoon dried Italian seasoning, and 1/4 teaspoon salt. Toast for another 30 seconds to incorporate flavors. Remove from heat and transfer to a small bowl to keep crisp.

In a large saute pan or skillet over medium-low heat, add 3 tablespoons extra-virgin olive oil and warm for 20–30 seconds until fluid but not smoking.

Add 4 thinly sliced garlic cloves to the oil. Cook gently, stirring constantly, until the garlic softens and becomes lightly golden—about 1.5–2 minutes. Do not let the garlic brown too darkly or it will turn bitter.

Add 1 teaspoon crushed red pepper flakes and stir for 10 seconds to bloom the spice into the oil.

Pour in the reserved chicken stock/pasta-water mixture (about 3 tablespoons). Increase heat to medium and let it warm and reduce slightly for 30–45 seconds to meld flavors.

Add the drained pasta to the skillet. Toss thoroughly with the garlic oil, using tongs, so each strand is coated. If the pasta feels dry, add up to 1/4 cup (60 ml) of the reserved pasta water, a tablespoon at a time, until the sauce clings to the pasta.

Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon julienned basil (if using), 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon salt or to taste. Finish with 1/2 teaspoon fresh lemon juice to brighten the flavors. Toss again to combine.

Divide the pasta between one or two shallow bowls (serves 1–2).

Sprinkle the toasted breadcrumb mixture evenly over the top of the pasta.

Grate or sprinkle an additional 1 tablespoon Romano cheese over each serving and finish with a pinch of chopped fresh parsley for color.

Serve immediately while hot so breadcrumbs remain crunchy.