Salt-As-You-Go Pasta

By á-4084

One of the main differences between restaurant cooks and home cooks is that home cooks tend not to use enough salt. This recipe uses the technique of salting as you go.

Ingredients

• Kosher salt
• 1/4 cup olive oil, plus more for serving
• 3 large shallots, chopped
• 5 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes, plus more for serving
• 2 small bunches broccolini
• 12 ounces tubetti or other short tube pasta
• 1 1/2 ounces Parmesan, finely grated, plus more for serving
• Lemon wedges (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Bring 6 quarts water to a boil in a large pot; season with salt. The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup).

Meanwhile, heat 1/4 cup oil in a large skillet over medium. Add shallots, garlic, and 1/2 teaspoon red pepper flakes; season lightly with salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Remove from heat and set aside.

Remove florets from broccolini and cut into bite-size pieces. Slice stems into 1/2-inch pieces. Add to boiling water. Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet.

Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7–9 minutes. Drain, reserving 3/4 cup pasta cooking liquid. Add pasta and pasta cooking liquid to skillet, tossing to combine. Cook over medium-high heat, gradually adding 1 1/2 ounces Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes. Taste and season with more salt if needed.

To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes.