Pasta e Olio Wednesday, April 3, 2013
1 package spaghetti
¼ cup olive oil
4-5 cloves garlic, minced
¼-1/2 tsp red pepper flakes
1/3 cup Parmesan cheese, grated
½ cup fresh peas or asparagus (optional)
1 cup baby spinach (optional)
Kosher salt and black pepper to taste
Cook pasta according to package directions in salty water. Drain, reserving a cup of the pasta water. In a small skillet, heat olive oil over medium heat. Add garlic and crushed red pepper flakes. Sauté for about 2-3 minutes to allow the flavors to blossom. If using peas or asparagus, add them as well.
Pour olive oil over cooked pasta and toss to coat. Add Parmesan, and spinach if using, tossing well, and adding a bit of the reserved pasta water if necessary. Taste, and adjust for salt and pepper. Serve immediately.