This is a perfect mid-week pasta dish that is light enough to eat even in the height of summer. The key here is to use the freshest and best ingredients you can get – good olive oil and spaghetti along with fresh herbs and garlic will make all the difference! Serve along with a nice dry pinot blanc or rosé and you have simple supper perfection!
- 1 pound dried spaghetti
- ¾ cup extra-virgin olive oil
- 12 large garlic cloves, cut into thin slivers
- 2 teaspoons crushed red pepper, plus more for serving
- Kosher salt and black pepper
- ⅓ cup fresh parsley, finely chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving a little of the pasta water.
Meanwhile, in a large pan, heat the olive oil. Add the garlic and cook over moderate heat, stirring frequently, until golden brown. Add the crushed red pepper and season with salt and pepper. Add the drained spaghetti to the pan and toss, adding a little of the pasta water, until the spaghetti is thoroughly coated.
Remove the pan from heat, add the parsley and Parmesan and toss well. Check for flavor, adding more salt if necessary. Add the lemon juice, garnish with more Parmesan and serve with lemon wedges and crushed red pepper.