Linguine with Garlic, Olive Oil and Red Pepper Flakes

Linguine Aglio, Olio, e Peperoncin also know as Linguine with Garlic, Olive Oil and Red Pepper Flakes is one of my favorite pasta's. In this dish the Linguine is the star of the meal and really needs to be properly cooked to al dente which means firm to the bite. The key to this preparation is to very lightly cook the garlic and red pepper flake in the olive. Secondly, adding some pasta water in the final toss brings an almost creamy finish to the pasta.  

 

Ingredients:

1 package Barilla Linguine

3 - 4 garlic cloves run through a garlic press

1/2 teaspoon red pepper flakes 

2 tablespoons olive oil 

1/2 cup reserved pasta water

Salt and pepper

 

Preparation:

Take a large stock pot and fill with water. Add 2 tablespoon salt and bring to boil. Cook the linguine according to directions, which is usually 9 - 10 minutes to al dente, which is firm to the bite. Drain the pasta reserving 1 cup of pasta water. 

 

Take your 12" sauté pan and heat to medium. Add the olive oil, crushed garlic, red pepper flakes and a grind of salt and pepper. Cook until the olive oil starts to bubble, about 1 minute. Add the linguine to the sauté pan and toss. Add 1/2 cup reserved pasta water toss and you're done.

 

To serve, place a portion of linguine on a serving plate. Top the pasta with fresh grated parmesan cheese, salt and pepper and garnish with chopped Italian parsley.