A delightful combination, gently sauteed with roasted garlic and Aglio Olio
Bertucci's Brick Oven Copycat Recipe
1 pound dry linguini
1/4 cup extra virgin olive oil
6 cloves garlic, minced
2 tablespoons plus 1 teaspoon kosher salt, plus more for seasoning
1 teaspoon red pepper flakes
1/4 cup finely chopped fresh flat leaf parsley
freshly ground black pepper
freshly grated parmigiano reggiano
Bring a large pot of water to a boil over high heat and add 2 tablespoons salt. Add the linguine and stir well. Cook, stirring occasionally, for 8 minutes, or until al dente, tender but not mushy. Try to time it so that the garlic is done when the pasta is ready.
While the pasta cooks, place a large skillet over low heat and add the oil, garlic, 1 teaspoon salt, and red pepper flakes. Cook and stir for 3 minutes, or until the garlic softens and then becomes a light golden color. It is important not to let the garlic get too brown as this will result in a bitter, unpleasant taste.
Drain the pasta in a colander set in the sink, reserving about 1/4 cup of the starchy cooking water. Add the pasta and the reserved pasta water, a little at a time, to the garlic mixture. Toss well to aerate the pasta, making the sauce slick and creamy. Sprinkle in the parsley, toss well to coat evenly, and season with salt and pepper. Transfer the pasta to a large warm serving bowl or divide among 4 warm shallow bowls. Pass the grated cheese around the table for serving.
Notes: This pasta recipe is as simple as it gets. In this timeless Italian peasant dish, hot pasta is tossed with lots of fresh garlic sauteed in olive oil, seasoned with a little crushed red pepper, and finished off with Parmesan cheese. This basic pasta dish leaves much room for improvisation and versatility. Add sauteed zucchini, spinach, steamed broccoli, artichoke hearts, or your favorite grilled vegetables.