- 4
Ingredients
- 1 pound linguine or spaghetti (some good, reasonably priced brands are Geraldo and Nola, DeCecco, Barilla Plus, Delverde and Molisana)
- * Good tasting extra-virgin olive oil
- 8 * 8 large garlic cloves, thin sliced
- * Salt and fresh-ground black pepper
- 1 to 1 * 1 to 1-1/2 cups fresh grated Italian Parmigiano-Reggiano cheese, or shredded domestic Asiago (4 to 6 ounces)
- 3 * 3 tablespoons balsamic vinegar mixed with 1 teaspoon brown sugar (or to taste)
- 1-1/3 * 1-1/3 tight-packed cups fresh young basil leaves, torn
- 1/2 to 2/3 * 1/2 to 2/3 cup very coarsely chopped toasted whole almonds
Preparation
Step 1
1. Have everything chopped and measured before starting to cook. Put a large colander in the sink. Drop the pasta into the boiling water and cook at a rapid bubble, stirring often, about 9 minutes, or until a piece is still resistant to the bite but has no rawness to it. It should be slightly firmer than you want for the final dish. Take about a cup of the pasta water and set aside. Quickly drain the pasta in the colander.
2. Put the pot back on the stove over medium heat. Generously film the bottom with olive oil and stir in the garlic, salt and pepper (be generous with the pepper). Stir and cook 2 minutes, or until softened. Don't let the garlic brown. Add 1/2 cup of the reserved pasta water to the pot. Have the heat at medium and then add the pasta, tossing quickly so the noodles are well blended with the garlic.
3. Toss in the vinegar and the cheese to coat the noodles. Finally, add the basil, blending briefly so it can become fragrant from the heat. Taste for seasoning, turn the pasta quickly into a serving bowl and scatter with the nuts. Serve hot.