Garlic And Extra Virgin Olive Oil Sauce Recipe

Bring water to boil

Fill a large pot with about 4–5 liters (16–20 cups) of water. Bring to a vigorous boil over high heat. Add the coarse kosher salt (about 1 tablespoon) once boiling.

Cook fresh pasta

Add 12 oz fresh pasta to the boiling salted water and cook until al dente, 2–3 minutes (follow package or test by tasting). Reserve 1 cup of the starchy pasta cooking water before draining. Drain the pasta quickly and set aside; do not rinse.

Prepare garlic and oil

While the pasta cooks, warm a large wide skillet over medium-low heat. Add 6 tablespoons extra virgin olive oil and let it warm gently for about 30 seconds; it should shimmer but not smoke.

Infuse oil with garlic

Add the 6 thinly sliced garlic cloves to the warm oil in a single layer. Keep the heat at medium-low to low. Cook the garlic slowly, stirring or moving slices frequently, until the edges turn pale golden and the aroma is fragrant, about 3–5 minutes. Do not let the garlic brown or burn — reduce heat if necessary.

Add heat and seasoning

Add 1 teaspoon crushed red pepper flakes to the garlic oil and cook for 20–30 seconds to bloom the spice. Remove the skillet from direct heat for a few seconds to prevent overheating.

Combine pasta and sauce

Return the skillet to low heat. Add the drained pasta directly into the skillet with the garlic oil. Toss gently to coat. Add 1/2 cup of the reserved pasta water and continue tossing; add more pasta water as needed, a few tablespoons at a time, to create a glossy, silky emulsion that clings to the pasta (total used about 1/2–1 cup).

Finish and season

Stir in 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting. Add 1 cup finely chopped fresh parsley and 1 teaspoon fresh lemon juice if using. Toss thoroughly over low heat for 30–60 seconds so flavors meld and parsley wilts slightly. If using, remove from heat and sprinkle in up to 1 cup freshly grated Parmigiano-Reggiano, tossing to combine; add a splash more pasta water if needed to keep sauce glossy.

Serve

Divide the pasta among warm plates or a serving bowl. Spoon any remaining garlic oil from the skillet over the top. Garnish with extra chopped parsley, a light dusting of grated cheese if desired, and an extra pinch of red pepper flakes or black pepper. Serve immediately.