- 2
Ingredients
- 1 tablespoon plus 1/4 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon red pepper flakes
- 8 ounces spaghetti
- Salt and pepper
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup chopped fresh basil
- 1/2 ounce Parmesan, grated (1/4 cup), plus extra for serving
- 1/4 cup pine nuts, toasted
Preparation
Step 1
1. Combine 1 tablespoon garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 5 to 7 minutes. Off heat, stir in pepper flakes; set aside.
2. Bring 1 quart water to boil in large saucepan. Add pasta and 1 teaspoon salt and cook, stirring frequently, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add remaining ¼ teaspoon garlic, lemon zest and juice, reserved garlic-oil mixture, and reserved cooking water to pasta in pot. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add basil, Parmesan, and pine nuts and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.