Fettuccine with Olive Oil, Garlic, and Red Pepper

Fettuccine with Olive Oil, Garlic, and Red Pepper
Adapted from keyingredient.com
Fettuccine with Olive Oil, Garlic, and Red Pepper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1/4

    cup olive oil, divided

  • 3

    garlic cloves, minced

  • 1/2

    teaspoon crushed red pepper

  • 6

    quarts water 3 1/4 teaspoons kosher salt, divided

  • 8

    ounces uncooked fettuccine

  • 1/2

    cup (2 ounces) grated fresh Parmesan cheese

  • 1/3

    cup coarsely chopped fresh flat-leaf parsley

Directions

1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat. 2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: