Spaghetti un Po' Diversi

By keenan

Th most important part is mixing the ingredients well so the flavors marry.

Ingredients

• Kosher or coarse sea salt for the pasta water, plus 1/2 teaspoon for the bread mixture
• 14 ounces regular or multi-grain spaghetti
• 3 slices (3 1/2 ounces total) country-style bread, preferably saltless and 2 days old
• 3 large cloves garlic
• 6 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 10 to 12 large basil leaves
• 3/4 teaspoon dried oregano
• 2 ounces (1/2 cup) freshly grated Parmigiano-Reggiano cheese

Details

Servings 6
Adapted from projects.washingtonpost.com

Preparation

Step 1

Fill a large pot with 5 quarts of warm/hot water. Bring to a boil over high heat. Add a large pinch of salt and then the pasta; cook according to the package directions. Drain, reserving at least 1/2 cup of the cooking water.

Meanwhile, toast the bread so it is lightly browned and crisp. Tear into large pieces.
Cut the garlic cloves in half, discarding any green veins inside (which are bitter).

Heat 2 tablespoons of the oil in a large nonstick saute pan or skillet (big enough to eventually hold all the cooked pasta) over medium heat. Add 2 garlic clove halves and the toasted bread pieces; cook for 2 minutes, until the garlic just begins to turn golden. Crush the halves to release their fragrance into the oil and then discard them. Transfer the bread to a plate; when it is cool enough to handle, tear or crumble into very small pieces.

Add 2 tablespoons of the oil to the pan or skillet over medium-low heat. Add 2 of the garlic clove halves and cook for 1 to 2 minutes, until they begin to turn golden. Crush to release their fragrance, then discard them.

Stir in the torn or crumbled bread, crushed red pepper flakes and 1/2 teaspoon of salt; cook for about 10 minutes, stirring a few times, until the bread is crisped and crunchy.

Stack the basil leaves (to taste) and roll tightly. Cut crosswise to create thin ribbons (chiffonade).
Heat the remaining 2 tablespoons of the oil in a small skillet over medium-low heat. Add the remaining 2 garlic clove halves and the dried oregano and cook for about 10 minutes. Remove from the heat; discard the garlic.

Add the drained pasta to the pan or skillet. Drizzle the oregano-flavored garlic oil over the pasta, then stir in the cheese and the basil. Toss to combine; add some of the pasta cooking water as needed if the pasta seems dry.

Transfer to a large, wide bowl; serve immediately, family-style.